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Best Cucumber Lemon Orzo Salad Recipe

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★★★★★

4.9 from 119 reviews

This Best Cucumber Lemon Orzo Salad is a light, refreshing, and easy-to-make dish perfect for warm summer days. Featuring crisp Persian cucumbers, bright lemon, fresh herbs, and tender orzo pasta, it makes a versatile salad that can be served as a side or a main dish with grilled protein. The salad is quick to prepare, make-ahead friendly, and designed to keep the flavors fresh and vibrant with simple ingredients easily found in any grocery store.

Ingredients

Scale

Salad

  • 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 tsp lemon peel (grated from about 1 medium lemon)
  • Feta cheese, crumbled (optional, for a salty tang)
  • Salt, to taste
  • Pepper, to taste

Dressing

  • 1/4 cup olive oil (extra virgin recommended, such as Colavita)
  • 1/4 cup freshly squeezed lemon juice (or bottled lemon juice or 3 tbsp white wine vinegar as a substitute)

Instructions

  1. Cook the Orzo: Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes as per package instructions. Drain and immediately rinse under cold water to stop cooking and prevent mushiness. Transfer the orzo to a large serving bowl.
  2. Season the Orzo: Drizzle the olive oil, lemon juice, and lemon zest over the cooked orzo. Toss well to combine, creating a citrusy base for the salad. Set aside while preparing other ingredients.
  3. Add Fresh Ingredients: Dice the cucumbers and add them to the orzo. Sprinkle the chopped dill and parsley on top. Season with salt and pepper to taste. Add crumbled feta cheese if using, for a creamy, tangy contrast.
  4. Finish and Serve: You can serve the salad immediately while slightly warm or cover and refrigerate for about 1 hour to serve chilled and refreshing. Before serving, toss gently to redistribute dressing, and if desired, add extra feta cheese on top.

Notes

  • Use Persian cucumbers for best texture; if unavailable, substitute with English cucumbers or peeled, seeded regular cucumbers to limit wateriness.
  • Overcooking orzo makes the salad mushy; aim for al dente and rinse under cold water immediately after draining.
  • Dry cucumbers thoroughly after washing to prevent a watery salad.
  • Zest the lemon before juicing to easily get fresh zest.
  • Fresh lemon juice is preferred, but bottled lemon juice or white wine vinegar can be used as substitutes.
  • For best flavor, add fresh herbs just before serving to retain their brightness.
  • The salad stores well in the fridge for up to 3 days and tastes better after chilling.
  • Serve with grilled meats, seafood, or Mediterranean dishes for a complete meal.

Keywords: Cucumber Orzo Salad, Lemon Orzo Salad, Summer Salad, Mediterranean Salad, Light Lunch, Easy Orzo Salad

Find it online: https://kitchenbynora.com/best-cucumber-lemon-orzo-salad-recipe/