Lemony-Orzo Veggie Salad with Fresh Dill

5 Sep

I love lemons.  I’ve been known to eat a wedge or two plain on occasion.  My daughter has inherited this trait from me as well; her inspiration for lipstick she got else where.  In spite of this, I’m not always a huge fan of this wonderful citrus flavor in my salads or on my fish or in other dishes.  I changed my tune for this salad.  It pairs amazingly well with the other ingredients in this vinaigrette, and with the feta, to create a light, fresh, totally delicious, want to go back for fourths salad.

Ingredients

  • Zest of one lemon
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp honey
  • 1 clove of garlic, minced
  • 1/2 tsp each of sea salt and freshly cracked pepper
  • 1 cup of uncooked orzo
  • 1 cucumber, peeled, seeded and finely diced
  • 1 red bell pepper, seeded and finely diced
  • 1 tbsp red onion, finely diced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp feta cheese (more if desired)
Combine the lemon zest, lemon juice, olive oil, honey, garlic, sea salt and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined then set aside so the flavors can mingle. Cook the orzo per instructions; drain and rinse with cold water. Combine the orzo together with the cucumber, bell pepper, red onion, fresh dill, and the lemon vinaigrette; toss to coat evenly. Taste and season with sea salt and freshly cracked pepper, to taste. Top with feta cheese and serve. Enjoy.
Recipe found at fortheloveofcooking.net
Pictures by me, My Little Food Spot
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