Lemon Basil Orzo Salad

by Cecilia Barry
Lemon Basil Orzo Salad

Lemon Basil Orzo Salad, is actually the most versatile salad I know. The simple salad focuses on the produce, so break out that fancy olive oil you have and buy those crazy bio tomatoes - maybe even harvest your basil growing somewhere and get cooking!

(serves 2, or 1 if you are feeling famished)

2dl orzo
2 handful of basil
1 whole lemon (pretty large)
1 garlic clove
Olive oil
Baby arugula


  1. Cook the orzo per instructions on the packaging! 

  2. Put the basil (washed) into a blender or food processor
  3. Zest the whole lemon
  4. Add lemon juice - I usually cut away the skin and add the entire lemon to minimise food waste
  5. Drizzle the olive oil (like a cup worth of it, don’t be shy)
  6. Add the salt and pepper (freshly cracked)
  7. Mince and add the garlic
  8. Blitz it all together until the basil appears to be finely chopped.


By now the orzo should be done, rinse under cold water and then toss the salad along with a few handfuls of arugula. Decorate with tomatoes, add some extra salt and pepper, maybe another basil leaf (or five) and a few dashes of olive oil. If you like lemon, add some extra zest and then you’re done! Ready to enjoy!