Lemon Basil Greek Orzo Salad
User Reviews
4.7
Lemon Basil Greek Orzo Salad
Description
This Lemon Basil Greek Orzo Salad is built on tender, cooked orzo pasta mixed with a sauté of Vidalia onions, zucchini, and garbanzo beans, seasoned with salt, pepper, Italian seasoning, oregano, and garlic for a savory vegetable base. Fresh spinach is stirred into the warm mixture, wilting gently to integrate its mild flavor and tender texture. Cool diced cucumbers, cherry tomatoes, and freshly chiffonaded basil add crisp freshness and herbaceous brightness. Lemon zest and fresh lemon juice deliver a citrus lift, while crumbled feta cheese enriches the salad with creamy, salty complexity. Olive oil enhances mouthfeel and helps meld the diverse ingredients smoothly. This salad offers a harmonious blend of textures and bright flavors inspired by Greek cuisine, suitable for summer meals or as a complementary side dish. It can be served immediately or chilled to meld flavors further.
Ingredients
- 1 pound orzo cooked according to package directions and drained
- 3 tablespoons olive oil as desired, for pan and more for finished dish
- 1 vidalia onion diced small, medium, sweet
- 1 zucchini diced into half moons, medium
- garbanzo beans drained and rinsed (I use low salt, one 15-ounce can
- 2 kosher salt or to taste, quantity unspecified + teaspoons
- 1 black pepper or to taste, freshly ground, + teaspoon
- 2 teaspoons Italian seasoning
- 1 teaspoon oregano dried
- 2 to 4 cloves garlic pressed or finely minced
- 5 ounces spinach about 4 giant handfuls, fresh
- ½ English cucumber diced into small half moons
- 1 pound cherry tomatoes or to taste, sliced or grape tomatoes
- ¼ to ⅓ cup basil chiffonade (in ribbons); or to taste, fresh, loosely measured, 1 cup
- 1 teaspoon lemon or to taste, zest
- 3 tablespoons lemon juice or to taste
- 6 ounces feta cheese crumbled
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
- Store leftovers airtight in the refrigerator for up to five days.
- Freezing is possible but softens vegetable textures though flavors remain good upon thawing.
- This recipe is adapted from Greek Lemon Chicken and Orzo, focusing on the salad component.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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