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 fresh parsley; Salt, to taste; Black pepper, to taste; Feta cheese, optional 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 vibrant side. Bursting with fresh herbs, tangy lemon, and crisp cucumber, it’s both simple to make and full of flavor.

A large white bowl filled with a fresh rice salad, showing three main layers: the rice grains are white and fluffy, forming the base and bulk; mixed throughout are bright green cucumber slices, cut into small half-moons and cubes adding a crunchy texture; finely chopped green herbs are scattered evenly for freshness, and small bits of yellow lemon zest add spots of brightness on the top layer. The bowl sits on a white marbled texture with a small white bowl containing white cottage cheese at the top right and a yellow lemon at the bottom right corner, a soft gray cloth is placed near the bottom left. 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 according to the package instructions, usually about 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 cooked orzo. Toss well to combine and create a citrusy base for the salad. Set aside while preparing the fresh ingredients.
Step 3: Dice the Persian cucumbers and add them to the orzo bowl. Sprinkle in the chopped dill and parsley, then season with salt and pepper to taste. Stir gently to combine. If desired, add crumbled feta cheese for a creamy, tangy touch.
Step 4: Serve the salad warm immediately for a comforting dish, or cover and refrigerate for about an hour to enjoy it chilled. This salad works well as a standalone meal or a bright side dish.

Tips & Variations

Use English cucumbers if Persian cucumbers are unavailable for a similar crisp texture.
Add chopped mint for an extra layer of freshness.
For a vegan version, omit the feta cheese or substitute with vegan cheese.
Allow the salad to rest for at least 30 minutes before serving to let flavors meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, add any feta cheese just before serving. Reheat gently if preferred warm, but the salad is also excellent served cold.

How to Serve

A white bowl filled with a mixed rice dish sits on a white marbled surface. The base layer is white rice that looks fluffy and soft. Mixed in are pieces of green cucumber, cut into small chunks and slices, which add a fresh and crunchy texture. Bright yellow lemon zest is scattered evenly throughout the rice, giving a hint of color and brightness. Small green herb leaves are visible, adding a touch of natural green color and texture to the dish. Nearby, there is a small white bowl with white cottage cheese and a bright yellow lemon resting on the white marbled surface. 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 can be made a few hours or even a day ahead. Refrigerate it covered and toss gently before serving. It tastes great chilled and the flavors deepen with time.

What can I use instead of orzo pasta?

If you don’t have orzo, small pasta shapes like acini di pepe or small shells work well as substitutes in this salad.