Name: Best Cucumber Lemon Orzo Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 8 oz orzo pasta; 1/4 cup olive oil (Colavita extra virgin recommended); 1/4 cup freshly squeezed lemon juice; 1 tsp lemon peel (grated from about 1 medium lemon); Salt, to taste; Pepper, to taste; 5-6 Persian cucumbers, diced into 1/2-inch pieces; 1/4 cup fresh dill, chopped; 1/4 cup fresh parsley, chopped; Feta cheese, crumbled (optional, for a salty tang)

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Introduction

This Best Cucumber Lemon Orzo Salad is a refreshing, bright dish perfect for warm days or as a light side. With zesty lemon, crisp cucumbers, and tender orzo pasta, it’s a simple salad that bursts with fresh flavors. Adding feta cheese gives it a creamy, salty finish that balances beautifully.

A large white bowl filled with a fresh rice salad, showing long grains of white rice mixed evenly with thin, semi-circular slices of light green cucumber and small pieces of green leafy herbs scattered throughout. There are small white crumbly bits, likely cheese, sprinkled on top, adding texture and contrast. The bowl is placed on a white marbled surface, and slightly blurred in the background are two bowls, one with chopped green herbs and another with a white ingredient. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz orzo pasta
5-6 Persian cucumbers, diced into 1/2-inch pieces
1/4 cup olive oil (extra virgin recommended)
1/4 cup freshly squeezed lemon juice
1 tsp lemon peel, grated from about 1 medium lemon
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
Salt, to taste
Pepper, to taste
Feta cheese, crumbled (optional for a salty tang)

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 lemon zest over the cooked orzo. Toss well to combine, creating a citrusy base for your salad. Set aside while preparing the other ingredients.
Step 3: Add the diced cucumbers on top of the orzo. Sprinkle the chopped dill and parsley over the salad. Season with salt and pepper to taste. If desired, add crumbled feta cheese for a creamy, tangy contrast.
Step 4: Serve the salad warm immediately for a comforting dish, or cover and refrigerate for about 1 hour to enjoy it chilled. This versatile salad works well as a main or a side.

Tips & Variations

Use Persian cucumbers for their tender skin and mild flavor; regular cucumbers can be substituted but may need peeling.
Fresh herbs make a big difference—try mixing in mint for a different twist.
For a vegan version, omit the feta or use a plant-based cheese alternative.
To add crunch, sprinkle toasted pine nuts or slivered almonds just before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but the cucumbers may release water, so give the salad a good stir before serving. Enjoy it cold or bring it to room temperature and toss lightly with a bit more olive oil if needed.

How to Serve

A white bowl filled with three layers of food is shown. The bottom layer is a bed of cooked white rice with a soft texture. Mixed throughout this are small, bright green cucumber pieces cut into half-moon and cube shapes, scattered evenly across the rice. There are also tiny green herb bits sprinkled over the top, adding a fresh look. Thin yellow lemon zest strips are spread throughout, adding pops of bright color. The bowl rests on a white marbled surface, with a small white bowl containing white cottage cheese in the background and a yellow lemon partially visible at the bottom right. 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, you can prepare the salad a few hours ahead and refrigerate it. It tastes great chilled, but keep in mind the cucumbers will soften slightly as it sits.

What can I serve this salad with?

This orzo salad pairs well with grilled chicken, fish, or as a refreshing side to Mediterranean dishes. It also works as a light lunch on its own.