Garden-Fresh Flavor in Every Bite!

Nothing says summer quite like a colorful, fresh salad made from ingredients you’ve grown yourself! This Grilled Veggie Orzo Salad is bursting with flavor, vibrant red-white-and-green colors, and the unbeatable taste of herbs and vegetables picked straight from your garden.

It’s the perfect side dish for your 4th of July cookout — easy to make ahead, delicious served chilled or at room temperature, and packed with summer’s best.

🧺 Ingredients:

For the salad:

  • 1 cup orzo pasta

  • 1 zucchini, sliced lengthwise

  • 1 red bell pepper, halved

  • 1 small red onion, sliced into thick rounds

  • 1 cup cherry tomatoes (halved or whole)

  • 1/4 cup crumbled feta cheese (optional)

  • Olive oil, salt, pepper

Fresh from the garden (or farmers market):

  • 🪴 2 tablespoons fresh basil, chopped

  • 🪴 1 tablespoon fresh parsley or oregano

  • 🪴 Optional: chives, mint, or dill for extra herby flair

For the dressing:

  • 1/4 cup olive oil

  • Juice of 1 lemon

  • 1 garlic clove, minced

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste

🔥 Instructions:

  1. Cook the orzo according to package instructions. Drain, rinse with cool water, and set aside.

  2. Grill your veggies:
    Brush zucchini, red pepper, and onion slices with olive oil and sprinkle with salt and pepper. Grill over medium-high heat until tender and slightly charred (about 3–5 minutes per side). Let cool, then chop into bite-sized pieces.

  3. Mix the dressing:
    In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon, salt, and pepper.

  4. Assemble the salad:
    In a large bowl, combine cooked orzo, grilled veggies, cherry tomatoes, and fresh herbs. Toss with the dressing until well coated.

  5. Top with feta cheese and a few extra sprigs of herbs for garnish. Serve chilled or at room temp.

🌿 Why Gardeners Love This Recipe:

This salad is a true celebration of what’s growing in your backyard. Zucchini, cherry tomatoes, fresh basil, parsley, and other herbs are all thriving in gardens this time of year — and using them fresh makes a huge difference in flavor. Harvest your herbs right before you cook for the most aromatic, vibrant taste.

Whether you’re growing in a full garden or just a few pots on the patio, this dish is a delicious way to bring your harvest to the table — and to the picnic blanket.

🌟 Pro Tip:
Make this salad a few hours ahead and let the flavors mingle in the fridge. It tastes even better after it sits!

Happy 4th of July — and happy harvesting! 🌱
Looking for more herb-inspired holiday dishes? Let us know in the comments!