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–+ servings
Cucumber Lemon Orzo Salad

Cucumber Lemon Orzo Salad: Refreshing Summer Delight

This Cucumber Lemon Orzo Salad is a bright and refreshing dish perfect for summer gatherings or cozy dinners at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup orzo cook until al dente
  • 2 medium Persian cucumbers can substitute with English cucumbers
  • 2 tablespoons fresh dill add just before serving
  • 1 cup fresh parsley add just before serving
  • 1/2 cup feta cheese optional
For the Dressing
  • 1/4 cup olive oil extra virgin recommended
  • 1/4 cup lemon juice fresh is key
  • 1 teaspoon lemon zest for enhanced flavor

Equipment

  • Large saucepan
  • Colander
  • serving bowl
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Cook the orzo in boiling salted water for 8–10 minutes until al dente, drain, and cool in a serving bowl.
  2. Dress the cooked orzo with olive oil, lemon juice, and lemon zest, tossing to coat well.
  3. Dice the Persian cucumbers and add to the bowl with the dressed orzo.
  4. Chop fresh dill and parsley, adding them to the mixture and folding gently.
  5. Season with salt and pepper; add feta cheese if desired, and mix lightly.
  6. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 200mgPotassium: 230mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 120mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep dressing and cucumbers separate until serving to maintain freshness.

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