Best Cucumber Lemon Orzo Salad Recipe
Introduction
Looking for a fresh, light lunch that’s quick and easy to prepare? This cucumber lemon orzo salad is a perfect choice for warm days. It’s crisp, tangy, and full of bright flavors, making it an ideal make-ahead meal or side dish.
Ingredients
- 8 oz orzo pasta
- 5-6 Persian cucumbers, diced into 1/2-inch pieces
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil (extra virgin recommended)
- 1/4 cup fresh lemon juice
- 1 tsp lemon peel (grated from about 1 medium lemon)
- Feta cheese, crumbled (optional)
- Salt, to taste
- Pepper, to taste
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 to a large serving bowl.
- Step 2: Drizzle olive oil, lemon juice, and lemon zest over the warm orzo. Toss gently to combine, creating a bright, citrusy base for the salad.
- Step 3: Add the diced cucumbers to the orzo. Sprinkle with chopped dill and parsley. Season with salt and pepper to taste. If desired, fold in crumbled feta cheese for a creamy, tangy touch.
- Step 4: Serve immediately warm or cover and refrigerate for about an hour to enjoy chilled. The flavors meld beautifully whether you serve it fresh or cold.
Tips & Variations
- Use English cucumbers if Persian cucumbers are unavailable, but peel and seed them to avoid excess moisture.
- Substitute orzo with small pasta shapes like ditalini or pearl couscous if preferred.
- Swap fresh dill with fresh mint for a different but refreshing flavor.
- Try goat cheese or fresh mozzarella instead of feta, or omit cheese for a dairy-free version.
- Rinse cooked orzo under cold water to stop cooking and prevent mushiness.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after a day. Stir well before serving, as the dressing may settle at the bottom. For best texture, add fresh herbs and feta just before serving, and bring the salad to room temperature for about 15 minutes to enhance the olive oil’s flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad is make-ahead friendly. Prepare the orzo and dressing separately, then combine everything with fresh cucumbers and herbs just before serving to keep the ingredients crisp and vibrant.
What type of cucumbers work best?
Persian cucumbers are ideal because they are thin-skinned and less watery. English cucumbers can be used as a substitute, but peel and seed them to avoid sogginess. Regular cucumbers require peeling and seeding to maintain salad texture.
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Best Cucumber Lemon Orzo Salad Recipe
- Total Time: 18 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This Best Cucumber Lemon Orzo Salad is a refreshing, light, and versatile summer dish perfect for warm days. Featuring tender orzo pasta tossed with crisp Persian cucumbers, fresh lemon juice, olive oil, and vibrant herbs like dill and parsley, it’s easy to prepare, make-ahead friendly, and ideal as a side or light meal. Optional crumbled feta cheese adds a salty tang that complements the bright, citrusy flavors. Quick to assemble and perfect chilled or at room temperature, this salad pairs beautifully with grilled meats, seafood, or Mediterranean-inspired dishes.
Ingredients
Pasta
- 8 oz orzo pasta
Vegetables and Herbs
- 5–6 Persian cucumbers, diced into 1/2-inch pieces
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
Dressing and Seasoning
- 1/4 cup olive oil (extra virgin recommended)
- 1/4 cup fresh lemon juice
- 1 tsp lemon peel (grated from about 1 medium lemon)
- Salt, to taste
- Pepper, to taste
Optional
- Feta cheese, crumbled (for a salty tang)
Instructions
- Cook the Orzo: Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, following package instructions—usually about 8-10 minutes. Drain and transfer the orzo to a large serving bowl to cool slightly.
- Season the Orzo: Drizzle the olive oil, fresh lemon juice, and lemon zest over the warm orzo. Toss gently to combine, creating a bright citrus base for the salad. Set aside while you prepare the remaining ingredients.
- Add Fresh Ingredients: Dice the cucumbers and add them to the orzo bowl. Sprinkle in the chopped dill and parsley. Taste and season with salt and pepper as needed. If desired, fold in crumbled feta cheese to add a creamy, salty contrast to the fresh vegetables.
- Finish and Serve: Enjoy the salad warm immediately or cover and refrigerate for at least 1 hour to serve chilled and allow the flavors to meld. Bring the salad out of the fridge about 15 minutes before serving to let the olive oil warm slightly, enhancing the flavors. Garnish with additional feta if using.
Notes
- Cook orzo just until al dente to avoid mushy pasta; rinse under cold water immediately after cooking to stop the cooking process.
- Use Persian cucumbers for best texture and fewer seeds; if using regular cucumbers, peel and remove seeds to prevent excess moisture.
- Dry cucumbers thoroughly after washing to keep salad crisp and prevent it from becoming watery.
- Zest lemon before juicing because it’s difficult to zest a lemon once squeezed.
- Add fresh herbs just before serving to keep them vibrant and prevent wilting.
- The salad keeps well in an airtight container in the fridge for up to 3 days; flavors improve after sitting.
- For a dairy-free version, omit the feta cheese.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: cucumber lemon orzo salad, summer salad, orzo recipe, Mediterranean salad, light lunch, make-ahead salad
