👩🍳 Instructions:
- Cook Orzo: Bring salted water to a boil, cook the orzo according to package instructions until al dente. Drain, rinse with cold water to stop cooking, and set aside.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dijon mustard, honey (if using), oregano, salt, and pepper.
- Mix Salad: In a large bowl, combine cooled orzo, tomatoes, cucumber, bell pepper, olives, onion, feta, parsley, and basil.
- Toss & Chill: Pour the dressing over the salad, toss to coat evenly. Chill in the fridge for at least 30 minutes before serving for the best flavor.
🌿 Tips:
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Swap parsley/basil with fresh mint for a brighter taste.
- Keeps well in the fridge for up to 3 days – perfect for meal prep or picnics!
Would you like me to also give you a warm version of this salad (served slightly heated with melty feta), or do you prefer it strictly as a cold refreshing salad?