This is an easy, nutritious, hearty salad with orzo, courgettes, okra, onion and vegan feta, and it's simply divine.

How will you make it to save time?

Cut the onion, zucchini, okra (in half) and put in the oven to cook for 25-30 minutes. In the meantime, boil the orzo, which needs 15 minutes at most.

Drain the orzo, mix with the roasted vegetables, add feta cheese, lemon juice and zest, salt, pepper and a little olive oil and enjoy or store in an airtight container to take to the office the next day. In 30 minutes you are done with cooking!

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Tips and Substitutions

Instead of okra you can use peas.

If you are not vegan you can use regular feta.

Of course you can replace the orzo with penne or other pasta of your choice (preferably small).

Salad with Orzo, Zucchini, Onions, Okra and Feta

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Calories 440
A delicious, quick salad.


  • 100 gr. raw orzo
  • 2 zucchini
  • 1 large onion
  • 2 cup frozen okra or peas
  • 2 garlic cloves (if you want)
  • 80 gr. vegan feta
  • 1/2 lemon
  • 1 tbsp lemon zest
  • 1-2 tbsp olive oil
  • salt
  • black pepper
  • thyme (if you want)


  • Start by preheating the oven to 180C. Cut the onion, zucchini, okra, add a little olive oil, salt and black pepper and put in the oven.
  • Bake for 25-30 minutes. Stir halfway through.
  • Meanwhile, boil the orzo in salted water for 15 minutes.
  • Drain. Mix the orzo with the vegetables. Add lemon juice and zest and the vegan feta and mix. Enjoy!
Calories: 440kcal
Course: Lunch, Salad
Cuisine: Greek
Keyword: salad


Calories: 440kcal

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