Lemon Herb Orzo Salad

Instructions

1. Step 1

   Finely zest the lemons into a small bowl, then juice them into the bowl. Add the olive oil, garlic, ⅝ tsp (4 gr) salt, and black pepper; whisk until combined.

   Ingredients used: 75.0 ml Extra Virgin Olive Oil, 6.0 gr Garlic, 2.0 gr Ground Black Pepper, 2.0 piece Lemon, 4.0 gr Salt

   Cookware: Fine grater, small bowl, whisk

2. Step 2

   Combine the water and 1 ¼ tsp (8 gr) salt in a large pot. Cover and bring to a boil over high heat.

   Ingredients used: 8.0 gr Salt, 1920.0 ml Water

   Cookware: large pot

3. Step 3

   Add the orzo and cook uncovered, stirring occasionally, until tender but not mushy.

   Timer: 9 min (fixed)

   Ingredients used: 300.0 gr Orzo

   Cookware: large pot, wooden spoon

4. Step 4

   Drain the orzo thoroughly and transfer it to a large mixing bowl. Toss the warm orzo with half of the prepared dressing, then leave it to cool.

   Timer: 15 min (fixed)

   Cookware: colander, Large Mixing Bowl, wooden spoon

5. Step 5

   Dice the cucumber, halve the tomatoes, finely chop the onion and herbs, and crumble the feta. Add them to the cooled orzo with the remaining dressing and fold gently until evenly combined.

   Ingredients used: 250.0 gr Cherry Tomato, 200.0 gr Cucumber, 15.0 gr Dill, 115.0 gr Feta Cheese, 10.0 gr Mint, 20.0 gr Parsley, 80.0 gr Red Onion

   Cookware: Chef Knife, cutting board, Large Mixing Bowl, wooden spoon

6. Step 6

   Let the salad rest briefly so the flavors blend, then stir once more and serve.

   Timer: 10 min (fixed)

   Cookware: Large Mixing Bowl, wooden spoon