Description
A refreshing and light Watermelon Cucumber Orzo Salad with a hint of mint and feta, perfect for a summer meal or side dish.
Ingredients
Units
Scale
Orzo:
- 1 cup dry orzo pasta
Salad:
- 2 cups watermelon, diced
- 1 cucumber, diced
- 1/4 cup fresh mint, chopped
- 1/3 cup feta cheese, crumbled
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Cook Orzo: Cook the orzo according to package instructions in salted boiling water until tender, about 8–10 minutes. Drain and rinse under cold water.
- Prepare Salad: In a large bowl, combine the cooled orzo, diced watermelon, cucumber, chopped mint, and crumbled feta cheese.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
- Combine: Pour the dressing over the salad and toss gently until evenly coated.
- Chill and Serve: Chill for 10 minutes before serving for the best flavor. Serve fresh and enjoy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 11mg
