Orzo is a fantastic ingredient for salads and soups. It is a surprisingly great source of protein and fiber; a 2/3 cup serving boosts 7.1 grams of protein! This lemony orzo salad relies on crisp cucumbers, feta cheese and bright cherry tomatoes to keep it light and refreshing. It basically screams summer right from the bowl. This salad is perfect as a side to grilled chicken or even as a main course for lunch.
2 cups cooked orzo (about 3/4 cup raw orzo, cooked according to package instructions)
1 heaping cup cherry tomatoes, halved
1 cucumber, peeled and chopped
5 ounces feta cheese
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon dijon mustard
- Whisk together olive oil, lemon juice, honey, and dijon mustard. Add salt and pepper to taste.
- In a large bowl, combine orzo, tomatoes, cucumber, feta cheese and dressing. Chill int he fridge at least 30 minutes prior to serving.