Description
The Best Cucumber Lemon Orzo Salad is a vibrant and refreshing dish perfect for warm summer days. Bursting with the crispness of cucumbers, zesty lemon, and aromatic herbs, this salad is not only quick to prepare but also versatile enough for any occasion. Whether you’re heading to a picnic or need a light dinner at home, this salad can be customized with your favorite vegetables or proteins, making it an ideal choice for both casual lunches and festive gatherings. Enjoy it chilled or at room temperature for the ultimate summertime meal!
Ingredients
- 8 ounces dried orzo pasta
- 5–6 Persian cucumbers, diced
- 1/4 cup chopped fresh dill
- 1/4 cup chopped parsley
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon grated lemon peel
- Salt and pepper to taste
Instructions
- Cook the orzo pasta in a large pot of salted boiling water according to package instructions (about 8 minutes) until al dente. Drain and rinse under cold water.
- In a mixing bowl, whisk together the olive oil, lemon juice, grated lemon peel, salt, and pepper until well combined.
- In a large bowl, combine the cooled orzo, diced cucumbers, dill, and parsley. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Optionally, sprinkle feta cheese on top before serving.
- Chill in the refrigerator for at least 30 minutes before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 260
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Customize your salad by adding bell peppers or cherry tomatoes for extra color and crunch. For added protein, mix in grilled chicken or chickpeas. Use fresh herbs for a burst of flavor; avoid dried herbs for this recipe.