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Zesty Cucumber Lemon Orzo Salad

A bright and refreshing salad combining orzo, cucumber, cherry tomatoes, and feta, perfect for summer picnics or quick dinners.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 cup orzo pasta (about 7 ounces) Swap for couscous if desired.
Vegetables
  • 1 medium English cucumber, diced Peel if you prefer less skin.
  • 1 cup cherry tomatoes, halved Use roasted tomatoes in cooler months.
  • 1/4 cup finely chopped red onion or scallion Soak in cold water for 5 minutes if raw onion bites too hard.
  • 1/3 cup fresh parsley, chopped Can swap with dill for a softer taste.
Cheese
  • 1/2 cup crumbled feta cheese Goat cheese is a good alternative.
Dressing
  • 2 lemons, zested and juiced Fresh is best, but bottled will work.
  • 3 tablespoons extra-virgin olive oil Use 2 tablespoons Greek yogurt and 1 tablespoon olive oil for a lighter version.
  • 1 teaspoon honey or maple syrup Balances acidity.
  • 1/2 teaspoon sea salt Plus more to taste.
  • 1/4 teaspoon freshly cracked black pepper
Optional Ingredients
  • 1/4 cup toasted pine nuts or chopped walnuts For added crunch.

Method
 

Cooking the Orzo
  1. Bring a medium pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente (about 8–10 minutes). Drain and rinse briefly under cold water to stop cooking and cool the pasta. Toss with a drizzle of olive oil.
Preparing the Dressing
  1. While the orzo cooks, zest and juice the lemons. Combine lemon zest and juice in a small bowl with honey, salt, and pepper; whisk in the olive oil until emulsified.
Mixing the Salad
  1. Dice the cucumber, halve the cherry tomatoes, and finely chop the parsley and red onion. If using nuts, toast them in a dry skillet over medium heat for 2–3 minutes.
  2. In a large mixing bowl, combine the cooled orzo, cucumber, tomatoes, red onion, and parsley. Pour the dressing over the salad and toss gently.
  3. Fold in the crumbled feta and toasted nuts last before serving.

Notes

This salad is best served immediately but can be made ahead and refrigerated for up to 2 days. If stored, add a splash of olive oil or lemon juice before serving if it seems dry.