Lemony Greek Orzo Salad
I love reminiscing about my travels, whether it’s through photos, crafting, or food. My time in Greece remains a special time for me and I still think back on it fondly (while plotting my return!). This lemony Greek orzo salad is an easy recipe that takes me back to a cafe in Athens outside the Acropolis Museum. It’s light and tasty and will have you daydreaming of the Greek sun.
Ingredients:
- ½ white onion
- 3 garlic cloves
- 3 tablespoons extra virgin olive oil – divided (bonus points if it’s Greek olive oil!)
- ¼ teaspoon salt
- 1 teaspoon Italian seasoning
- 1¼ teaspoon black pepper
- 1 cup orzo
- 1 lemon (for juicing)
- 2 ½ cups chicken broth
- 2 tablespoons fresh dill – divided
Instructions:
Chop the onion and garlic.
In a small saucepan, heat the extra virgin olive oil. Add the onion and garlic and cook gently on a low flame until softened.
Add in the orzo and toss it around for 3-4 minutes, making sure to not let it stick or clump.
Now add the Italian seasoning, 1 tbsp of dill, salt and black pepper (do this to taste). Stir until well coated in the oil and herbs.
Add the lemon juice and then pour over the broth and bring to a simmer. Cook for 10 minutes or until cooked through, stirring occasionally.
Garnish with remaining dill and drizzle with oil.
This lemony Greek orzo salad is not only reminiscent of Greece, it’s a great side dish for summer potlucks and barbecues. It’s easy to adjust the recipe for the amount you need and is a tasty addition to any meal.
