What's For Dinner: Lemon Orzo Salad

There's a particular kind of solace that May brings, isn't there? It’s not the sharp, invigorating chill of spring's first breath, nor the lazy, sun-drenched haze of high summer. May feels like a hesitant, hopeful sigh. The world outside hums with growth, and yet, there’s still time to pause, to observe the unfurling leaves and the lengthening light without the full bustle of summer's agenda. It’s a bit like settling into a well-loved armchair with a good book – familiar, reassuring, and just right for a moment of peace.

For me, this season calls for meals that are just as unassuming and kind to the soul. Something fresh, but not complicated. Something that doesn't demand hours in the kitchen, allowing more time for quiet reflection or simply watching the evening light play on the windowpanes. And truly, often the greatest blessings come in the plainest packages, like a simple gathering around the table or a humble ingredient made wonderful.

That’s where this Lemon Orzo Salad steps onto my plate, a quiet ally for these transitional days. It’s bright, it’s satisfying, and it makes wonderful leftovers for those days when even deciding what to eat feels like a grand undertaking. No need for grand gestures here, just honest ingredients offering a bit of sunshine. It's truly a blessing to have such simple sustenance available to us.

Ingredients

• 1 cup orzo pasta
• 2 cups vegetable broth (or water)
• 1/2 cup fresh lemon juice (from about 2-3 lemons)
• 1/4 cup good quality extra virgin olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1 medium cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 4 oz feta cheese, crumbled (optional, but highly recommended!)
• Zest of one lemon (for garnish and extra brightness)

Instructions

1. Cook the orzo: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the orzo and cook according to package directions, usually 8-10 minutes, or until al dente. If using water, drain thoroughly. If using broth, most of it should be absorbed.
2. Make the dressing: While the orzo cooks, whisk together the lemon juice, olive oil, salt, and pepper in a large bowl.
3. Combine: Add the cooked orzo to the bowl with the dressing. Stir gently to coat, letting the orzo soak up all that lemony goodness. Allow it to cool for a few minutes.
4. Add the fresh bits: Fold in the diced cucumber, halved cherry tomatoes, finely diced red onion, fresh dill, and fresh parsley. If using, crumble in the feta cheese now.
5. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to come together. Before serving, give it another gentle toss. Garnish with lemon zest for an extra pop of brightness.

This salad feels like a small thank you for a busy day – simple to make, lovely to eat, and a good reminder that often the best things in life are straightforward and pure. As the world outside continues its bustling journey, taking a moment for a meal like this can feel like a small anchor, a moment of peace. It's in these small moments we often find the greatest richness, isn't it?

What simple, comforting meals are bringing you joy and peace as we walk through this beautiful month of May?

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Photo by Földesi Ágoston on Unsplash

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