Tangy Lemon and Feta Orzo

This tangy lemon and feta orzo is a refreshing and flavorful summer dish that is perfect for a light lunch or dinner. The orzo is cooked in vegetable broth and then combined with feta cheese, fresh parsley, mint, olive oil, lemon zest, and lemon juice. The result is a dish that is bright, tangy, and satisfying.

The inspiration for this recipe came to me on a hot summer day when I was looking for a light and refreshing meal. I had some leftover orzo in the fridge, and I thought it would be the perfect base for a summery salad. I started by adding some feta cheese and fresh herbs, and then I squeezed in some lemon juice and zest. The result was a dish that was both flavorful and refreshing.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup uncooked orzo
• 2 cups vegetable broth
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• Salt and pepper to taste

Instructions

1. Bring the vegetable broth to a boil in a medium saucepan.
2. Add the orzo and cook according to package directions.
3. Once the orzo is cooked, drain any excess liquid.
4. In a large bowl, combine the orzo, feta cheese, parsley, mint, olive oil, lemon zest, and lemon juice.
5. Season with salt and pepper to taste.
6. Toss to combine and serve warm.

Why It Works

• The combination of lemon and feta is a classic for a reason.
• The fresh herbs add a brightness and freshness to the dish.
• The olive oil adds a richness and depth of flavor.
• The lemon zest adds a bright citrus flavor that complements the feta and herbs.