This vibrant Watermelon Feta Orzo Salad with Lemon and Basil is a celebration of summer flavors in every bite. Imagine sweet, juicy watermelon mingling with salty feta, tender orzo, and plenty of fresh basil—all brought together by a sunny lemon-honey dressing. It’s ridiculously refreshing, a breeze to throw together, and absolutely irresistible at picnics, potlucks, or whenever you need a taste of sunshine.
Why You’ll Love This Recipe
- A Burst of Summer: This Watermelon Feta Orzo Salad with Lemon and Basil is like summer in a bowl, with juicy watermelon, fragrant basil, and zesty lemon dancing together.
- Crowd-Pleasing & Eye-Catching: The playful colors and fresh flavors make it a beautiful centerpiece for gatherings and celebrations.
- Sweet, Salty, and Satisfying: The combination of salty feta, sweet honey and watermelon, and the tender bite of orzo is simply perfection.
- Quick & Easy: You can whip up this showstopper in just 25 minutes, with only a handful of fresh ingredients.
Ingredients You’ll Need
The beauty of this Watermelon Feta Orzo Salad with Lemon and Basil is that a handful of thoughtfully chosen ingredients easily create layers of flavor, color, and texture. Each one brings something unique—don’t skip any if you want that signature balance!
- Orzo: This petite, rice-shaped pasta soaks up the citrus dressing and acts as a tender base for all the vibrant ingredients.
- Seedless Watermelon: Diced into juicy cubes, it provides an unbeatable burst of natural sweetness and juicy crunch.
- Feta Cheese: Crumbled feta adds delicious salty tang and a creamy texture that contrasts beautifully with the melon.
- Fresh Lemon Zest & Juice: The zest and juice give the salad bright, sunshiny acidity—and really wake up all the flavors!
- Extra Virgin Olive Oil: Adds silkiness and richness, balancing the sharpness of the lemon.
- Honey: Just a touch, to enhance the watermelon’s sweetness and mellow out the tart lemon.
- Fresh Basil: Chopped basil sends a burst of herbaceous fragrance through every bite—don’t be shy with it.
- Salt: A pinch in the pasta water and to taste for seasoning keeps everything lively and balanced.
Variations
One of the joys of Watermelon Feta Orzo Salad with Lemon and Basil is how easily you can put your own spin on it. Whether you need to adapt for dietary needs, use up pantry items, or just want to play, there are so many fun ways to customize this salad!
- Swap the Cheese: Try creamy goat cheese, tangy ricotta salata, or even mozzarella pearls if you’re not a feta fan.
- Add Crunch: Toss in a handful of toasted pine nuts, chopped pistachios, or sliced almonds for a nutty texture.
- Herb Adventure: Mix in fresh mint or dill for a new herbal twist alongside (or instead of) the basil.
- Greens Boost: Layer arugula or baby spinach either under or through the salad for even more nutrition and color.
- Make It Vegan: Use vegan feta or omit the cheese entirely—it’s still incredibly delicious thanks to herbs and lemon.
How to Make Watermelon Feta Orzo Salad with Lemon and Basil
Step 1: Cook and Cool the Orzo
Bring a large pot of salted water to a boil and cook your orzo according to package instructions. Make sure to drain it thoroughly (but don’t rinse!), as some heat will help absorb the initial dressing and infuse flavor into every grain. Scrape the warm pasta into a roomy serving bowl and spread it out a bit so it cools quickly—it should be at room temperature before you toss in the melon and cheese.
Step 2: Whisk the Lemon-Honey Dressing
While your orzo works its magic, whisk together the lemon zest, lemon juice, olive oil, and honey in a small bowl. The zest makes the dressing intensely aromatic, while the honey brings just a hint of sweetness that ties everything together. Give it a little taste and adjust—some like it more lemony, some a touch sweeter!
Step 3: Toss, Chill, and Finish the Salad
Pour half of your lemon-honey mixture over the slightly cooled orzo and toss gently. Season to taste with salt, then let it cool fully (a quick stint in the fridge helps if you’re impatient!). Once cooled, fold in your watermelon cubes, crumbled feta, and chopped basil. Drizzle the remaining dressing and gently toss again so all flavors meld together. Serve immediately for the brightest flavors, or chill for up to an hour if you prefer it extra cold.
Pro Tips for Making Watermelon Feta Orzo Salad with Lemon and Basil
- Cut Watermelon Last Minute: For the juiciest bite and prettiest presentation, dice your watermelon just before adding it to the salad—this keeps it crisp, not soggy.
- Cool Orzo, but Not Too Much: Let your orzo cool to room temp before adding feta and watermelon, but don’t refrigerate it until it’s tossed with at least half the dressing—warm pasta absorbs maximum flavor.
- Use Block Feta: Crumbling feta from a block (rather than using pre-crumbled) gives you irresistible creamy chunks and the freshest, richest flavor.
- Basil Prep: Stack basil leaves, roll them tightly, then thinly slice (chiffonade) for gorgeous ribbons that don’t bruise or darken quickly.
How to Serve Watermelon Feta Orzo Salad with Lemon and Basil
Garnishes
This salad absolutely shines when finished with a sprinkle of extra chopped basil, a flurry of lemon zest, or an extra crumble of creamy feta over the top. A light drizzle of olive oil adds a lovely sheen, while freshly cracked black pepper brings the flavors to life even more.
Side Dishes
Watermelon Feta Orzo Salad with Lemon and Basil pairs brilliantly with any fresh, summery fare—think Mediterranean grilled chicken, lemony shrimp skewers, or even a simple mezze platter. It’s equally perfect alongside crunchy breadsticks or with a side of lightly dressed greens.
Creative Ways to Present
For an eye-catching appetizer, spoon the salad into halved, scooped-out mini watermelons or pile high on a large platter and garnish with edible flowers. Packing it in individual mason jars makes it picnic- or party-ready—guaranteed to earn “oohs” and “aahs” at the table!
Make Ahead and Storage
Storing Leftovers
Store any leftover Watermelon Feta Orzo Salad with Lemon and Basil in an airtight container in the refrigerator. It’s best enjoyed within 24 hours for maximum freshness and ideal texture, since the watermelon will begin to release juice over time.
Freezing
This fresh salad isn’t a great candidate for freezing—watermelon’s high water content means it will thaw mushy and watery, and the feta can turn grainy. For best results, make fresh each time!
Reheating
No reheating required for this dish! Watermelon Feta Orzo Salad with Lemon and Basil is meant to be enjoyed chilled or at a cool room temperature. Just give it a gentle stir before serving to redistribute the dressing and flavors.
FAQs
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Can I make Watermelon Feta Orzo Salad with Lemon and Basil ahead of time?
Yes, with a small tweak! For the freshest taste, prepare the orzo, lemon dressing, and feta up to a day ahead, then combine with freshly diced watermelon and basil right before serving. This helps everything stay crisp and vibrant.
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What type of watermelon works best for this salad?
Always use seedless watermelon for convenience and the most pleasant texture. Mini or “personal” watermelons usually have a sweet, dense flesh and fewer seeds—perfect for dicing into attractive bite-size cubes.
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Can I substitute the orzo with another pasta or grain?
Absolutely! While orzo gives the classic look and creamy texture, small pasta shapes like ditalini or pearl couscous, or grains like farro or quinoa, can be used for a hearty twist. Adjust the cooking time as needed.
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How do I transport Watermelon Feta Orzo Salad with Lemon and Basil to a picnic?
Keep all components chilled separately, then assemble at your destination for best texture. If you must mix ahead, pack it in a cooler and serve within a couple hours—give a quick toss before serving to refresh the flavors.
Final Thoughts
If you’re searching for a side dish that dazzles, delights, and disappears in minutes, this Watermelon Feta Orzo Salad with Lemon and Basil is a must. It’s sunshine in a bowl—bright, full of flavor, and guaranteed to bring smiles to everyone at your table. I can’t wait for you to try it!
Print
Watermelon Feta Orzo Salad with Lemon and Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 7 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Watermelon Feta Orzo Salad with Lemon and Basil is a refreshing and flavorful dish that’s perfect for summer gatherings. The combination of sweet watermelon, tangy feta, and bright lemon flavors makes this salad a crowd-pleaser.
Ingredients
For the Orzo:
- 1 1/2 cups dry orzo
- Salt
For the Dressing:
- 1 Tbsp fresh lemon zest
- 2 Tbsp fresh lemon juice
- 1 1/2 Tbsp extra virgin olive oil
- 2 tsp honey
For the Salad:
- 5 cups cubed seedless watermelon (dice into 1/2 to 3/4-inch cubes)
- 6 oz feta cheese, crumbled
- 1/4 cup (12g) chopped fresh basil
Instructions
- Cook the Orzo: Cook pasta in salted water according to directions listed on package. Drain well (don’t rinse!) then pour into a large bowl.
- Prepare the Dressing: While pasta boils, stir together lemon zest, lemon juice, olive oil, and honey. Pour half of the mixture over drained pasta in the bowl and toss. Season with salt to taste. Allow to cool.
- Assemble the Salad: Add watermelon, feta, and basil to orzo, add the remaining lemon juice mixture, and toss to evenly coat.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
