Lemon Orzo with Feta

This lemon orzo with feta, mint, and oregano is a quick, one-pot dish that balances bright citrus flavor with creamy cheese and savory herbs. Perfect as a light lunch or an easy side dish, it's ready in under 30 minutes and requires just a few pantry staples.

This dish is a staple in our kitchen for those days when you want something comforting but still fresh and vibrant. The orzo is cooked like a risotto—sautéed, simmered, and stirred—so it soaks up all the flavor from the broth, garlic, and lemon. The feta gently melts into the pasta at the end, creating a creamy texture without any added cream.

Bright, Simple, and Full of Flavor

Lemon and mint bring a Mediterranean lift to the dish, while oregano adds warmth and depth. It’s a great option for meal prepping, and it reheats well, making it ideal for lunchboxes or weeknight dinners. Since there’s no meat or dairy (if using a plant-based feta), it can easily be made vegetarian or vegan.

Serve it as a base for grilled vegetables or fish, or enjoy it as a standalone meal. The balance of salt, acid, herbs, and creamy feta makes this dish satisfying while staying light. Whether you're craving something cozy or looking for a versatile side, this lemon orzo delivers.

Quick Summary

• text
• text
• text
• text
• text

Jump to:

• Quick Summary
• Ingredients
• How to Make Lemon Orzo with Feta, Mint & Oregano
• Variations and Substitutions
• Serving Suggestion
• Related
• Recipe
• Comments

Ingredients

Orzo pasta – the main grain; small and quick-cooking

Water or broth – to cook the orzo and infuse it with flavor

Bouillon (chicken or vegetable) – adds depth and savory base

Lemon zest and juice – brightens and balances the dish

Garlic – builds flavor from the base up

Sheep feta – adds creaminess and salty richness

Dried mint – brings cool, aromatic contrast

Dried oregano – provides earthy, Mediterranean depth

Salt & pepper – essential for seasoning and balance

How to Make Lemon Orzo with Feta, Mint & Oregano

text

Step 1: Sauté the garlic and lemon zest
Start by heating the olive oil in a medium saucepan over medium heat. Add the minced garlic and half of the lemon zest. Sauté for 1–2 minutes until the garlic is fragrant and the zest has infused the oil—avoid browning the garlic.

Step 2: Toast the orzo
Add the orzo directly into the pot with the garlic. Stir it for a few minutes until the pasta starts to toast slightly and pick up a bit of color (2-3 minutes). This helps deepen the flavor of the dish.

Step 3: Add seasoning, bouillon and water
Pour in the water and stir in the bouillon, salt, pepper, lemon zest, dried oregano, and dried mint. Stir until fully dissolved. The orzo will cook directly in the broth and absorb all the flavor.

You can use a no-sodium chicken bouillon for more control over the salt level or swap for vegetable bouillon if you prefer a vegetarian base.

Step 4: Simmer and season
Bring to a gentle simmer, and cook covered for 10–12 minutes, stirring occasionally to prevent sticking. The orzo should absorb most of the liquid and become tender.

Step 5: Finish with lemon and feta
Turn off the heat and stir in the remaining lemon zest and fresh lemon juice.

Crumble the feta over the top and stir gently until just incorporated. The residual heat will soften the cheese into a creamy, tangy finish.

Just before serving you can fold in optional chopped fresh parsley and/or fresh mint for a fresh finish.

Sprinkle on some fresh cracked black pepper and enjoy.

Variations and Substitutions

Make it a more complete one pot meal by adding a protein: This orzo is great with chicken, shrimp, or chickpeas for a more substantial meal.

• To add chicken thigh: lightly brown bite-sized thigh pieces in olive oil for 3-4 minutes first before continuing with the recipe.
• To add chicken breast: lightly brown bite-size breast pieces in olive oil for 3-4 minutes then remove from the pan and set aside on a plate. Add it back in during the last 4-5 minutes orzo simmering stage to warm it through and absorb the flavors.
• To add shrimp: Add peeled and deveined shrimp after the orzo has cooked for 6-8 minutes then cook another 5 minutes until opaque and pink. Otherwise you can quickly sauté it in a separate skillet in olive oil and serve on top of the orzo as a finish.
• To add chickpeas: Add drained and rinsed canned chickpeas at the same time as the orzo.

Other variations

• Make it vegan: Swap the feta for a plant-based alternative or use nutritional yeast for a cheesy finish without dairy.
• Add greens: Stir in chopped spinach, kale, or arugula during the last few minutes of cooking for added nutrition.
• Use rice or couscous: If you’re out of orzo, you can use pearl couscous or short-grain rice—adjust cooking time and liquid as needed.

Serving Suggestion

This lemon feta orzo pairs well with a range of dishes. Serve it alongside:

• Greek Meatballs in Tomato Sauce (Keftedes me Saltsa) as shown in the photo below.
• Greek-style Stuffed Eggplant for a hearty, balanced dinner
• Grilled or roasted fish like sea bass or salmon
• Roasted vegetables—try zucchini, eggplant, or bell peppers
• A crisp salad with cucumbers, tomatoes, and olives for a refreshing side
• Lamb skewers or kofta for a protein-rich pairing

It's also excellent as a warm or cold lunch option and keeps well in the fridge for up to three days.

Related

Looking for more Mediterranean or Greek recipe inspiration? Maybe you'll like one of these:

Recipe