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“This is a more exciting spin on a side dish I had at a restaurant once. I eat this for lunch all by itself! If you're serving this to a group of people, since everyone likes their salad a little differently, I suggest having a small bowl of crumbled Feta, some lemon juice, and a small bowl of chopped Kalamata olives. That way everyone can change it up and customize it!”
2 1/2 cups

Ingredients Nutrition


  1. -Put a large pot on to boil. Once it reaches a boil, salt the water generously.
  2. -While you're waiting for the water to boil; chop your vegetables and parsley, crumble your Feta (unless you bought it pre-crumbled, I do), and juice your lemons. (You could also do this beforehand but I'm a huge multitasker).
  3. -Boil the orzo for 5-7 minutes, make sure to pay attention to it's doneness because if you overcook it the salad won't have the correct texture.
  4. -Once the orzo is soft all the way through, shock it in ice-water, drain and put in a large mixing bowl.
  5. -Add the extra virgin olive oil and immediately stir it in well so the orzo doesn't stick to itself.
  6. -Add all of the vegetables, feta cheese, lemon juice (sparingly at first, make sure you don't make it too lemony; you can add more later!), parsley and a dash or salt and pepper. Stir well to combine everything evenly.
  7. -Put the salad into a sealable container or cover the top of your bowl with plastic wrap. Place in the refrigerator and let sit for at least an hour!
  8. -This should stay good for 3-5 days! Enjoy!

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