Watermelon Feta Orzo Salad with Lemon and Basil
A refreshing salad combining sweet watermelon, creamy feta, and zesty lemon, perfect for summer gatherings.
Equipment
- Large saucepan
- Large Bowl
- Small bowl
Ingredients
- 1 ½ cups dry orzo uncooked
- Salt to taste
- 1 Tbsp fresh lemon zest
- 2 Tbsp fresh lemon juice
- 1 ½ Tbsp extra virgin olive oil
- 2 tsp honey
- 5 cups cubed seedless watermelon diced into 1/2 to 3/4-inch cubes
- 6 oz feta cheese crumbled
- ¼ cup chopped fresh basil
Instructions
- Start by boiling water in a large saucepan, adding a sprinkle of salt. Once it is bubbling, toss in the 1 1/2 cups of dry orzo and stir. Cook until the orzo is tender yet still firm to the bite, about 8 minutes. Avoid cooking it too long, or you will end up with mushy pasta. Drain and cool the orzo.
- In a small bowl, whisk together 1 Tbsp fresh lemon zest, 2 Tbsp fresh lemon juice, 1 1/2 Tbsp extra virgin olive oil, and 2 tsp honey until well blended. The mixture should smell bright and citrusy.
- In a large bowl, mix the cooled orzo with 5 cups cubed watermelon and 6 oz crumbled feta. Stir gently to combine, enjoying the contrasting colors and textures. Be careful not to over-stir, or you will break the watermelon apart too much.
- Drizzle the dressing over the orzo mixture and toss gently to coat everything evenly. Taste the salad, as too much dressing can overwhelm the natural flavors.
- Sprinkle 1/4 cup chopped basil over the top and give it one last gentle toss to incorporate.
- Let the salad chill in the fridge for about 30 minutes to allow the flavors to blend. It is ready when it is cool, and the watermelon is not leaking juice. If it becomes too watery, drain excess liquid before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.