If you’re searching for the ultimate summer salad that’s equal parts refreshing and satisfying, get ready for my favorite Watermelon Feta Orzo Salad with Lemon and Basil. Every bite sparkles with juicy watermelon, creamy feta, bright lemon, and fragrant basil—making this the side dish you’ll crave at picnics, potlucks, or sunny backyard dinners.
Why You’ll Love This Recipe
- Burst of Freshness: Every forkful is bright and hydrating, thanks to sweet watermelon, zesty lemon, and plenty of basil.
- Crowd-Pleasing Contrast: The salty feta and honey-lemon dressing transform this salad into a magical balance of flavors and textures.
- Super Simple Prep: With just a handful of wholesome ingredients and less than 30 minutes, it’s a breeze to toss together—even on busy days.
- Versatile for Any Occasion: Light enough for a quick lunch, yet show-stopping enough for parties and BBQs.
Ingredients You’ll Need
Let’s go over these simple, ultra-fresh ingredients—each one serves a purpose in creating the addictive flavors and vibrant look of Watermelon Feta Orzo Salad with Lemon and Basil. Don’t skip anything: they all work together for the perfect bite!
- Orzo pasta: These adorable rice-shaped noodles give the salad body and soak up all the zippy lemon dressing.
- Salt: Seasoning your pasta water helps every bite of orzo pop with flavor.
- Fresh lemon zest & juice: The zest adds intense, fragrant citrus oils; the juice provides a bright, tangy base for the dressing.
- Extra virgin olive oil: Adds a silky, fruity richness that brings the whole dish together.
- Honey: Just a hint balances tart lemon and salty feta (and makes the watermelon even sweeter!).
- Seedless watermelon: The star ingredient—choose ripe, sweet fruit and cut it into neat, juicy cubes.
- Feta cheese: Crumbly, creamy, and lusciously salty; the ideal tangy contrast to watermelon’s sweetness.
- Fresh basil: Chopped leaves provide earthy, aromatic pops of green throughout the salad.
Variations
This Watermelon Feta Orzo Salad with Lemon and Basil is endlessly customizable, so don’t hesitate to put your own spin on it! Whether you need to tweak it for dietary needs, or just want to mix up the flavors, here are some easy twists I love:
- Add cucumbers: Thinly sliced or diced cucumbers give an extra cool and crunchy element, perfect for even hotter days.
- Use mint instead of basil: Swap all or half of the basil for fresh mint for a breezier, herby twist.
- Vegan version: Omit the feta or use a vegan feta substitute—and try agave nectar instead of honey if needed.
- Try grilled shrimp or chicken: For a heartier main, serve this salad with your favorite grilled protein for a complete, restaurant-worthy meal.
- Add arugula: Toss in a handful or two just before serving for a peppery, tender green that holds up well.
How to Make Watermelon Feta Orzo Salad with Lemon and Basil
Step 1: Cook the Orzo
Bring a generously salted pot of water to a boil and add the orzo. Cook it according to the package directions—al dente is the dream! Once the orzo is perfectly tender, drain it well and transfer it to a large mixing bowl. Don’t rinse; you want the warm pasta to soak up the flavors of your dressing later.
Step 2: Mix Up the Lemon-Honey Dressing
While the pasta cooks, whisk the lemon zest, lemon juice, olive oil, and honey together in a small bowl. This quick dressing is your “sunshine sauce”—it brightens every bite and pairs so beautifully with watermelon and feta.
Step 3: Dress and Cool the Orzo
Spoon half of your lemony dressing over the warm orzo and toss to coat, seasoning with a bit more salt if needed. Let the pasta cool to room temperature—this helps keep the feta from melting and the watermelon from getting mushy later on.
Step 4: Assemble the Salad
Once the orzo is cool, gently stir in the cubed watermelon, crumbled feta, and chopped basil. Drizzle the remaining dressing over everything and give it a careful toss, ensuring those juicy cubes stay intact. The scent of basil and citrus is irresistible!
Pro Tips for Making Watermelon Feta Orzo Salad with Lemon and Basil
- Best Watermelon Choice: Use seedless watermelon that’s deeply red and fragrant—underripe melon will water down the salad, while overripe can turn mushy.
- Perfect Pasta Texture: Don’t overcook the orzo; aim for al dente so it holds its shape and won’t clump when mixed with juicy ingredients.
- Gentle Tossing is Key: When combining the watermelon, feta, and basil, go gently to avoid crushing the fruit and keeping the salad beautifully vibrant.
- Serving Temperature: This salad is at its very best served chilled or just slightly cool, so refrigerate for about 30 minutes before serving if possible.
How to Serve Watermelon Feta Orzo Salad with Lemon and Basil
Garnishes
For a gorgeous finishing touch, sprinkle additional fresh basil ribbons on top, along with a few extra crumbles of feta and a crack of black pepper. If you want to jazz it up even more, a drizzle of extra olive oil or lemon zest makes the colors shine and the flavors sing.
Side Dishes
This salad pairs fabulously with anything hot off the grill—think lemony chicken, smoky shrimp skewers, or grilled veggie platters. It’s also terrific alongside pita chips, roasted potatoes, or as part of a breezy brunch with quiche and fruit.
Creative Ways to Present
Serve Watermelon Feta Orzo Salad with Lemon and Basil in a big, shallow glass bowl for a show-stopping centerpiece, or scoop into little mason jars or lettuce cups for picnic-friendly servings. Want extra “wow”? Add edible flowers or mini basil sprigs for a garden-party vibe.
Make Ahead and Storage
Storing Leftovers
Leftover salad should be stored in an airtight container in the refrigerator, where it will keep fresh for up to 2 days. Some liquid may pool at the bottom from the watermelon—just give it a gentle toss before serving!
Freezing
This is truly a salad best enjoyed fresh—freezing is not recommended, as both the watermelon and the feta will change texture after thawing (and not in a good way!).
Reheating
There’s no need to reheat this delicious salad! Watermelon Feta Orzo Salad with Lemon and Basil is designed to be served chilled or at room temperature, making it the ideal make-ahead dish for summer gatherings.
FAQs
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Can I make this salad ahead of time for a party?
Absolutely! You can cook the orzo, mix up the dressing, and chop the watermelon several hours ahead. For the best texture, wait to add the watermelon, feta, and basil until just before serving, so everything stays bright and fresh.
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What kind of feta is best for Watermelon Feta Orzo Salad with Lemon and Basil?
Look for a block of Greek feta packed in brine if possible—it crumbles beautifully and has a lovely, tangy creaminess that pairs perfectly with watermelon. Pre-crumbled feta works if you’re in a pinch!
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Can I use another type of pasta?
Of course! Orzo is ideal for its petite shape, but any short pasta like ditalini, small shells, or couscous will do in a pinch. Just aim for a pasta that’s small enough to match the watermelon cubes.
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How do I choose the best watermelon for this recipe?
Pick a watermelon that feels heavy for its size and sounds hollow when tapped. The skin should have a deep green color with a big yellow spot (where it sat on the ground and ripened). A ripe watermelon will give you the sweetest flavor and juiciest results for your salad.
Final Thoughts
Give this Watermelon Feta Orzo Salad with Lemon and Basil a try—you’ll be amazed at how easily it wins over every crowd! It’s sunshine in a bowl, and the kind of recipe that always has people asking for seconds. Let me know if you make it, and may every bite taste like summer!
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, Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Watermelon Feta Orzo Salad with Lemon and Basil is a refreshing and flavorful dish perfect for summer gatherings. The combination of sweet watermelon, salty feta, and zesty lemon creates a delightful balance of flavors. Easy to make and sure to impress!
Ingredients
For the Salad:
- 1 1/2 cups dry orzo
- Salt
- 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
For the Dressing:
- 1 Tbsp fresh lemon zest
- 2 Tbsp fresh lemon juice
- 1 1/2 Tbsp extra virgin olive oil
- 2 tsp honey
Instructions
- Cook Orzo: Cook pasta in salted water according to package directions. Drain well and transfer to a large bowl.
- Prepare Dressing: Mix lemon zest, lemon juice, olive oil, and honey. Pour half over pasta and toss. Season with salt.
- Combine Ingredients: Add watermelon, feta, and basil to orzo. Pour remaining dressing and toss to coat evenly.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 9g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg
