Watermelon Feta Orzo Salad

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 1 1/2 cups dry orzo pasta
• 3 cups seedless watermelon, cubed
• 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
• 1/4 cup red onion, finely slivered
• 1/3 cup Kalamata olives, pitted and halved
• 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 sliced almonds

Instructions

1. 1Bring a medium pot of well-salted water to a rolling boil and cook the orzo until just al dente, usually 8–10 minutes, stirring once or twice so it does not stick.
2. 2Drain the orzo in a colander, rinse briefly under cool water to stop the cooking, then shake dry and transfer to a large serving bowl.
3. 3While the pasta cools slightly, 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 lightly sweet.
4. 4Add the cubed watermelon, diced cucumber, slivered red onion, and halved Kalamata olives to the bowl with the orzo.
5. 5Pour the lemon-olive oil dressing over the salad and toss gently so the warm pasta absorbs the citrus without crushing the fruit.
6. 6Fold in the crumbled feta, torn mint, and torn basil just before serving so the herbs stay vivid and the cheese remains in distinct salty crumbles.
7. 7Taste and adjust salt or lemon; the salad should taste juicy, salty-sweet, and cooling.
8. 8Scatter the toasted pine nuts or sliced almonds over the top for crunch.
9. 9Chill for 10–15 minutes if you prefer it colder, or serve straight away in shallow bowls as a light midday plate.
10. 10Pack leftovers in airtight containers for next-day lunches; give a gentle toss and a squeeze of lemon before eating.