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Cook the orzo according to package directions. Once cooked, drain and rinse with cold water to cool, then set aside.

While the orzo is cooking and cooling, prepare the other salad ingredients. Dice the watermelon and cucumber, crumble the feta cheese, chop the fresh mint, and thinly slice the jalapeño.

In a large bowl, combine the cooled cooked orzo, diced watermelon, diced cucumber, crumbled feta cheese, chopped fresh mint, and thinly sliced jalapeño.

In a separate small bowl, whisk together the dressing ingredients: olive oil, lime juice, honey, a pinch of salt, and a pinch of black pepper, until well combined.

Pour the prepared dressing over the salad ingredients in the large bowl.

Gently mix all the ingredients thoroughly to ensure they are evenly coated with the dressing. Serve immediately or chill for a short period before serving for enhanced flavors.


Cook the orzo according to package directions. Once cooked, drain and rinse with cold water to cool, then set aside.

While the orzo is cooking and cooling, prepare the other salad ingredients. Dice the watermelon and cucumber, crumble the feta cheese, chop the fresh mint, and thinly slice the jalapeño.

In a large bowl, combine the cooled cooked orzo, diced watermelon, diced cucumber, crumbled feta cheese, chopped fresh mint, and thinly sliced jalapeño.

In a separate small bowl, whisk together the dressing ingredients: olive oil, lime juice, honey, a pinch of salt, and a pinch of black pepper, until well combined.

Pour the prepared dressing over the salad ingredients in the large bowl.

Gently mix all the ingredients thoroughly to ensure they are evenly coated with the dressing. Serve immediately or chill for a short period before serving for enhanced flavors.
