Watermelon Feta Orzo Salad

Watermelon and salty feta have long been a refreshing duo on Greek summer tables. This orzo salad folds them with cool cucumber, torn herbs, and a bright lemon-honey dressing for an easy, packable lunch.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 48g carbs
• 20g fat
• 5g fiber

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Ingredients

• 1 1/2 cups dry orzo pasta
• 3 cups seedless watermelon, cubed small
• 3/4 cup crumbled feta cheese
• 1 cup English cucumber, diced
• 1/3 cup fresh mint leaves, torn
• 1/4 cup fresh basil leaves, torn
• 1/3 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, finely diced
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup toasted pine nuts or slivered almonds

Instructions

1. 1Bring a medium pot of well-salted water to a rolling boil and cook the orzo until just al dente, usually 8–9 minutes, stirring once or twice so it does not stick.
2. 2Drain the orzo in a fine-mesh colander, rinse briefly under cool water to stop the cooking, then shake off excess water and tip it into a large serving bowl to cool for 5 minutes.
3. 3While the pasta cools, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, honey, kosher salt, and black pepper in a small bowl until the dressing is bright and slightly thickened.
4. 4Add the cooled orzo to the bowl along with the small cubes of watermelon, diced cucumber, halved Kalamata olives, and finely diced red onion.
5. 5Pour most of the lemon-honey dressing over the salad and toss gently with a wide spoon so the orzo grains separate and pick up the citrus without crushing the watermelon.
6. 6Fold in the crumbled feta, torn mint, and torn basil with a light hand so the herbs stay vivid and the cheese remains in soft crumbles.
7. 7Taste and add the remaining dressing, plus an extra pinch of salt or squeeze of lemon if the salad needs more brightness—the watermelon should taste sweet-savory against the salty feta.
8. 8Scatter the toasted pine nuts or slivered almonds over the top just before serving for gentle crunch.
9. 9For the best texture, chill the salad 15–20 minutes so the flavors settle, or serve immediately at cool room temperature on a sunlit table.
10. 10Spoon into shallow bowls or pack into meal-prep containers; it keeps well for several hours and makes a refreshing, shareable midday plate.