Herby Lemon Orzo Salad with Caramelized Onion

Name: Herby Lemon Orzo Salad with Caramelized Onion
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 350 g orzo; 1 red onion, finely chopped; 1 bunch basil, finely chopped; 1 bunch parsley, finely chopped; 1 clove garlic, finely grated; 1 large lemon, juiced; 2 tbsp capers, drained and rinsed; 1 tbsp olive oil; 50 ml extra-virgin olive oil; 1 tbsp butter; 1/2 tbsp light brown soft sugar; 50 g flaked almonds

This bright, fresh orzo salad is packed with lemon, soft caramelized onion, tender herbs, briny capers, and crunchy toasted almonds. It is an easy make-ahead side dish for picnics, lunches, or warm-weather dinners, and the flavors get even better after a little time in the fridge.

Servings6 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

orzo
350 g
red onion, finely chopped
1
basil, finely chopped
1 bunch
parsley, finely chopped
1 bunch
garlic, finely grated
1 clove
large lemon, juiced
1
capers, drained and rinsed
2 tbsp
olive oil
1 tbsp
extra-virgin olive oil
50 ml
butter
1 tbsp
light brown soft sugar
0.5 tbsp
flaked almonds
50 g

Step-by-Step Instructions

Warm the olive oil and butter in a large nonstick skillet over medium heat. Add the finely chopped red onion and cook for 10 to 15 minutes, stirring often, until soft, golden, and lightly caramelized. Stir in the grated garlic and brown sugar, cook for 2 to 3 minutes more, then season with salt and black pepper to taste.

Meanwhile, cook the orzo in well-salted water according to the package instructions until just tender. Drain well, toss with a small drizzle of the extra-virgin olive oil to prevent sticking, and let it cool completely.

In a small bowl, whisk the remaining extra-virgin olive oil with the lemon juice until combined. In a large mixing bowl, add the cooled orzo, caramelized onion mixture, lemon dressing, chopped basil, chopped parsley, capers, and half of the toasted almonds. Toss well and season to taste.

Transfer the salad to a serving platter or bowl and scatter the remaining toasted almonds over the top. Serve immediately or chill until ready to serve.

Chef's Tips

For the best texture, cool the orzo fully before mixing so the herbs stay fresh and the dressing does not turn greasy. If you want a dairy-free version, replace the butter with more olive oil. This salad keeps well in the refrigerator for up to 3 days; stir and refresh with a squeeze of lemon before serving.