Lemon Basil Greek Orzo Salad
User Reviews
4.7
60 reviews
Excellent
Lemon Basil Greek Orzo Salad
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EASY, ready in 25 minutes, and lemon and basil give it such a FRESH taste!! Feeds a crowd, great for parties, picnics, and potlucks!
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Ingredients
- 1 pound orzo cooked according to package directions and drained
- 3 tablespoons olive oil for pan + more for finished dish as desired
- 1 medium sweet Vidalia onion diced small
- 1 medium zucchini diced into half moons
- one 15-ounce can garbanzo beans drained and rinsed (I use low salt)
- 2 + teaspoons kosher salt or to taste
- 1 + teaspoon freshly ground black pepper or to taste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 2 to 4 cloves garlic pressed or finely minced
- 5 ounces fresh spinach about 4 giant handfuls
- ½ English cucumber diced into small half moons
- 1 pound sliced cherry or grape tomatoes or to taste
- ¼ to ⅓ cup cup fresh basil loosely measured chiffonade (in ribbons); or to taste
- 1 teaspoon lemon zest or to taste
- 3 tablespoons lemon juice or to taste
- 6 ounces crumbled Feta cheese
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Instructions
- To a large pot, add the orzo and cook according to package directions. Drain and return to pot or very large bowl; set aside.
- While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
- Add the zucchini, garbanzo beans, season with 1 teaspoon salt, 1 teaspoon pepper pepper, Italian seasoning, oregano, and cook for about 3 more minutes, or until zucchini is slightly softened; stir frequently to ensure even cooking.
- Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
- Transfer the onion and zucchini mixture to the large pot with the drained orzo.
- Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt from the carryover heat.
- Add the cucumbers, tomatoes, basil, lemon zest, lemon juice, and stir well to incorporate.
- Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the orzo has cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
- Taste, and as desired, add additional salt and pepper. I added an additional approximately 2 additional teaspoons salt and 1 teaspoon pepper because it’s a very large quantity of food.
- If desired, drizzle in additional olive oil. I added another approximately 2 tablespoons for flavor and so that the orzo doesn’t stick as it cools.
- Serve immediately. Recipe can be served warm, at room temp, or chilled.
Notes
- Storage: Extra will keep airtight in the fridge for up to 5 days and I froze the leftovers, noting that the texture of the vegetables does change upon thawing and they're softer but the flavor remains very good.
- Adapted from Greek Lemon Chicken and Orzo.
Nutrition Information
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Serving
1
Calories
304kcal
(15%)
Carbohydrates
45g
(15%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Cholesterol
15mg
(5%)
Sodium
565mg
(24%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 304kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 15mg | 5% |
| Sodium | 565mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
60 reviews
Excellent
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