Description
A refreshing and simple orzo salad featuring crisp cucumbers and creamy feta, dressed in a lemony olive oil vinaigrette.
Ingredients
Scale
- 8 oz orzo pasta
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tsp lemon peel (grated)
- 5–6 Persian cucumbers (diced into 1/2-inch pieces)
- 1/4 cup fresh dill (chopped)
- 1/4 cup fresh parsley (chopped)
- Salt (to taste)
- Pepper (to taste)
- Feta cheese (crumbled) – optional
- Cherry tomatoes (halved) – optional
- Chickpeas (canned, drained, rinsed) – optional
- Sliced red onion or scallions – optional
- Toasted pine nuts or sliced almonds – optional
- Baby spinach or arugula – optional
Instructions
- Bring a generous pot of water to a boil and salt it. Use about 1 tablespoon salt per 4–6 quarts of water. Add the orzo and cook according to package directions until al dente, usually 8–10 minutes. Drain the orzo and set it aside to cool.
- While the orzo is still warm, whisk together the olive oil, lemon juice, and lemon peel in a large mixing bowl until emulsified.
- Pour the warm orzo into the dressing and toss gently so each grain is coated. Season with salt and pepper to taste.
- Fold in the diced cucumbers, dill, and parsley. If using, add sliced red onion now.
- Gently fold in the feta and any optional add-ins like chickpeas or cherry tomatoes.
- Serve warm, or chill in the fridge for a couple of hours before serving.
Notes
For best texture, add feta and delicate herbs just before serving. Leftovers can be refreshed with a splash of olive oil and squeeze of lemon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: orzo salad, cucumber salad, feta, Mediterranean recipe, vegetarian dish