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Light Cucumber Lemon Orzo Salad

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A light and refreshing orzo salad with crisp cucumber, juicy tomatoes, and a bright lemon dressing, perfect for a simple meal or side dish.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25-30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Boiling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 1 cup orzo pasta
  • 1 1/2 cups cucumber (diced)
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup red onion (finely chopped)
  • 1/2 cup feta cheese (crumbled)
  • 2 tbsp fresh parsley or dill (chopped)
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest (optional)
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Cook orzo in salted boiling water according to package instructions until tender.
  2. Drain the orzo and let it cool slightly, tossing with a small amount of olive oil to prevent sticking.
  3. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
  4. In a large bowl, combine cooked orzo, cucumber, tomatoes, and red onion.
  5. Add feta cheese and chopped herbs.
  6. In a small bowl, whisk together olive oil, lemon juice, and lemon zest.
  7. Pour dressing over the salad and toss until well combined.
  8. Season with salt and black pepper to taste.
  9. Chill briefly before serving if desired.

Notes

  • Add grilled chicken or chickpeas for extra protein.
  • Include olives or crushed red pepper for more flavor.
  • Swap feta with mozzarella pearls for a milder taste.
  • Use English or Persian cucumbers for best texture.
  • Refresh leftovers with extra lemon juice or olive oil before serving.

Nutrition

Find it online: https://juliameals.com/light-cucumber-lemon-orzo-salad/