Best Cucumber Lemon Orzo Salad Recipe
Introduction
This Best Cucumber Lemon Orzo Salad is a light and refreshing dish perfect for warm days or as a vibrant side. Combining tender orzo pasta with crisp cucumbers, fresh herbs, and a zesty lemon dressing, it offers bright flavors with every bite.
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, following the package instructions (usually 8–10 minutes). Drain the orzo and transfer it to a large serving bowl.
- Step 2: Drizzle the olive oil, lemon juice, and grated lemon peel over the warm orzo. Toss to combine and allow the flavors to meld while preparing the other ingredients.
- Step 3: Dice the Persian cucumbers and add them to the orzo. Sprinkle in the chopped dill and parsley. Season with salt and pepper to taste. If desired, gently fold in feta cheese for added creaminess and tang.
- Step 4: Serve the salad warm immediately, or cover and refrigerate for about 1 hour to enjoy it chilled. This salad works wonderfully as a standalone meal or a side dish.
Tips & Variations
- For extra texture, try adding toasted pine nuts or slivered almonds.
- Swap Persian cucumbers for English cucumbers for a milder flavor.
- Add a splash of white wine vinegar or a pinch of red pepper flakes for a zingy twist.
- Use fresh mint in place of parsley for a different herbal note.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled but can be brought back to room temperature before serving. If the salad thickens, stir in a little olive oil or lemon juice to loosen it up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad tastes great when made ahead. Prepare and refrigerate for up to 3 days. The flavors develop nicely, making it even more delicious when chilled.
Is this salad suitable for a gluten-free diet?
Traditional orzo pasta contains gluten, but you can substitute it with a gluten-free pasta or quinoa to make this salad gluten-free.
PrintBest Cucumber Lemon Orzo Salad Recipe
This refreshing Cucumber Lemon Orzo Salad combines al dente orzo pasta with crisp Persian cucumbers, fresh herbs, and a zesty lemon dressing. Lightly tossed with olive oil, lemon juice, and zest, then garnished with dill, parsley, and optional feta cheese, this salad offers a perfect balance of bright citrus flavors and fresh herbal notes. Serve warm for comforting simplicity or chilled for a cool, vibrant side dish perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Orzo and Dressing
- 8 ounces dried orzo pasta
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon grated lemon peel
Fresh Vegetables and Herbs
- 5–6 Persian cucumbers, diced
- 1/4 cup chopped fresh dill
- 1/4 cup chopped parsley
- Salt and pepper, to taste
Optional
- Feta cheese, for serving
Instructions
- Cook the Orzo: Bring a large saucepan of salted water to a boil. Add the orzo and cook it according to package instructions until al dente, about 8-10 minutes. Drain the orzo and transfer it to a large serving bowl.
- Season the Orzo: Drizzle the cooked orzo with extra virgin olive oil, freshly squeezed lemon juice, and grated lemon peel. Toss gently to combine and infuse the pasta with fresh citrus flavors. Set aside while preparing the other ingredients.
- Add Fresh Ingredients: Dice the Persian cucumbers and add them to the bowl with the orzo. Sprinkle chopped fresh dill and parsley over the top. Season with salt and freshly ground black pepper to taste. Toss everything together to evenly distribute the fresh herbs and seasoning. Optionally, add crumbled feta cheese for a creamy, tangy contrast.
- Finish and Serve: You can enjoy the salad immediately while still slightly warm for a comforting dish, or cover and refrigerate it for about 1 hour to serve chilled. This makes a refreshing side or light main dish ideal for any meal.
Notes
- Use Persian cucumbers for their crisp texture and thin skin which doesn’t require peeling.
- Adjust lemon juice and zest according to your preference for more or less citrus brightness.
- Feta cheese is optional but adds a creamy texture and salty flavor that complements the salad well.
- This salad can be stored in the refrigerator for up to 2 days for best freshness.
- To make it vegan, omit the feta cheese.
Keywords: orzo salad, cucumber lemon salad, Mediterranean salad, easy summer salad, vegetarian pasta salad
