Greek Lemon Orzo Salad (Risoni) Recipe

This Lemon Orzo Salad is made with risoni / orzo, tossed by with the fixings of a Greek salad then drizzled with a vibrant zesty lemon French dressing. Serve it with a easy piece of grilled protein – or go all out and use a Greek yoghurt marinated chicken or Souvlaki!

Greek Lemon Orzo Salad (Risoni)

I used to be going to publish a comfy recipe as we speak nevertheless it’s a stinking sizzling day right here in Sydney (sorry to rub it in if you’re struggling by winter! 😉 ) and I actually can’t take a look at a giant steaming pot of consolation meals to even write up a recipe. So I’m saving it for subsequent week when the climate cools down!

I do know it was solely final Monday once I posted One Pot Italian Chicken with Risoni (PS Risoni in Australia = Orzo in a lot of the remainder of the world) however I wished to make use of up the leftover risoni. I had deliberate to make a Greek Salad and on a whim, determined to vary it up a bit by including risoni and switching to a barely thicker dressing. Preferred it a lot that I went and bought one other packet of risoni so I may make it once more to {photograph} it.

Now I’ve extra leftover risoni. 🤷🏻‍♀️ The vicious cycle of life as a meals blogger. #FirstWorldProblems

What’s risoni?

Risoni is little rice formed pasta which I am keen on as a result of a) there’s such a excessive dressing / sauce to pasta ratio in comparison with different bigger pastas and b) it may be eaten with a spoon. What’s it about non-soup meals that may be eaten with a spoon that makes it so pleasurable? Oh wait – is it simply me?

I do word that regardless of this chatter about you may shovel this down with a spoon, I’ve shot this with a fork. 🙄 As a result of I added a aspect of chicken. And in all honesty, 2 seconds after I took this shot, I shoved the chicken to the aspect, took a small unsatisfying scoop with the fork, then switched straight over to a spoon so I may get a correct mouthful. 😂

This Lemon Orzo Salad is form of a Greek Salad with orzo added. I say “form of” as a result of Greek Salad is dressed with a easy dressing made with simply purple wine vinegar and olive oil. No thickener – you don’t want it when you’ve gotten chunks of tomato to take in the dressing.

Nevertheless, on this case, I made a decision to make use of a lemon French dressing thickened barely with mustard so it clings to the little items of risoni higher. Additionally, the brilliant zesty flavour of lemon provides a lot to the flavour.

I served this with Greek Yoghurt marinated chicken utilizing my Gyros recipe. For those who’ve by no means tried yoghurt marinated chicken earlier than, you’re lacking out! Yoghurt is a sensational secret for flavour and tenderising meat. It’s safer than acids like lemon and vinegar (which might flip meat to mush if over marinated), infuses with extra flavour and the chicken comes out fantastically tender.

I’ve to cease speaking about chicken. This publish is in regards to the SALAD! And if you happen to strive it, inform me what you toss into it!

Greek Lemon Orzo Salad (Risoni) Recipe

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Serves: 6 Prep Time: 10 minutes

Nutrition facts: 350 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup / 200 g risoni / orzo pasta
• 350 g / 12 oz cherry tomatoes , halved (or 2 large tomatoes)
• 2 Lebanese / Persian cucumbers , diced
• 150 g / 5 oz firm feta , cut into 1/2cm/ 1/2″ cubes
• 1/4 – 1/2 red onion , cut into wedges and sliced thinly
• 1 green capsicum/bell pepper , cut into 3 cm / 2.25″ strips (Note 1)
• 150 g / 5 oz whole black olives , seed in (adjust qty to taste)
• 1 1/2 tsp dried oregano
• 2 tsp lemon zest
• 3 tbsp lemon juice
• 5 tbsp olive oil
• 1 tsp Dijon mustard (or other mild mustard)
• 1 garlic clove , minced
• 1 tsp sugar
• 1/2 tsp salt
• Black pepper

Instructions

1. Place Dressing ingredients in a jar and shake well. Set aside for 10+ minutes.
2. Cook orzo / risoni per packet directions. Drain and rinse under cold water to stop them cooking further. Drain well.
3. Place orzo and remaining Salad ingredients in a bowl. Drizzle with dressing and toss gently to coat. Serve!

Notes

1. I forgot to add green capsicum. 🙂 I usually would because it’s used in Greek Salads.
2. This makes enough to serve 3 as a meal or 6-8 as a side.
3. This would also be spectacular dressed with Honey Mustard Dressing, French Vinaigrette or Italian Dressing. Especially the Honey Mustard because it’s so thick, it will make this really indulgent!
4. I served this with yoghurt marinated chicken from my Chicken Gyros recipe. It would also be fantastic with Souvlaki. Otherwise, rather than making a separate marinade for the chicken, a time saving tip is to double the dressing recipe and use half to marinate the chicken. If you cut into strips or pound to make it thin, then it only needs 20 minutes or so.
5. Nutrition per serving, assuming 6 servings.