Name: Best Cucumber Lemon Orzo Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 8 ounces dried orzo pasta; 1/4 cup extra virgin olive oil; 1/4 cup freshly squeezed lemon juice; 1 teaspoon grated lemon peel; 5-6 Persian cucumbers, diced; 1/4 cup chopped fresh dill; 1/4 cup chopped parsley; Salt and pepper, to taste; Feta cheese, for serving

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Introduction

This Best Cucumber Lemon Orzo Salad is a light and refreshing dish perfect for warm days or as a bright side. Combining tender orzo with fresh cucumbers, fragrant herbs, and a zesty lemon dressing, it offers vibrant flavors that are easy to love. Whether served warm or chilled, it’s a versatile salad for any occasion.

A white bowl is filled with a fresh orzo salad that has about three layers visible; the base layer is light yellow orzo pasta mixed with bright green sliced cucumbers that show their dark green skin and lighter green inside, scattered evenly throughout. Mixed in are small bits of white feta cheese and finely chopped fresh green herbs, adding texture and color contrast. The orzo grains are slightly shiny and cooked, and the salad looks light and fresh. The bowl sits on a white marbled surface with blurred bowls of chopped cucumbers and crumbled feta in the background, adding to the fresh feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces dried orzo pasta
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon peel
5-6 Persian cucumbers, diced
1/4 cup chopped fresh dill
1/4 cup chopped parsley
Salt and pepper, to taste
Feta cheese, optional for serving

Instructions

Step 1: Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes according to package instructions. Drain and transfer the orzo to a large serving bowl.
Step 2: Drizzle olive oil, lemon juice, and grated lemon peel over the cooked orzo. Toss well to combine, creating a citrusy base for the salad. Set aside while preparing the rest.
Step 3: Dice the cucumbers and add them to the orzo. Sprinkle chopped dill and parsley on top. Season with salt and pepper to taste. Optionally, add feta cheese for a creamy and tangy touch.
Step 4: Serve the salad warm immediately for a comforting dish, or refrigerate it for about 1 hour to enjoy it chilled. It works well as a standalone meal or a fresh side dish.

Tips & Variations

Use Persian cucumbers for their mild flavor and thin skin, but regular cucumbers work well if peeled and deseeded.
For extra crunch, add toasted pine nuts or chopped walnuts just before serving.
Swap out dill or parsley for fresh mint or basil to change the herb profile.
If you prefer, cook the orzo in vegetable broth instead of water for added depth of flavor.
Feta cheese is optional but adds a lovely creamy contrast; goat cheese is a good alternative.

Storage

Store the cucumber lemon orzo salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld and intensify over time. When ready to serve, you can enjoy it cold or let it sit at room temperature for 15-20 minutes if you prefer it less chilled. Avoid freezing, as the cucumbers and herbs lose their texture.

How to Serve

A large white bowl filled with a fresh rice salad, showing a mix of white, fluffy cooked rice grains layered with small chopped green cucumber pieces mixed evenly throughout. There are finely chopped green herbs scattered across the top, along with small bits of white cheese crumbles and thin, bright yellow lemon zest strands for color contrast. The bowl sits on a white marbled surface, with a blurry wooden board holding a smaller white bowl in the background and some green leaves visible to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes great when made a few hours in advance. Just keep it refrigerated and toss gently before serving.

Is this salad suitable for a vegan diet?

It is naturally vegan if you omit the feta cheese. The olive oil and fresh herbs provide plenty of flavor without animal products.