Hey y'all! Looking for a cool and zesty salad that bursts with summer flavors? The Best Cucumber Lemon Orzo Salad is an absolute crowd-pleaser—perfect for picnics, potlucks, or as a refreshing lunch. Crisp cucumbers meet tangy lemon, tender orzo, and fresh herbs in every mouthwatering bite. Let's get cooking!
Why You'll Love This Best Cucumber Lemon Orzo Salad
- Bright, fresh flavors make it perfect for warm-weather gatherings.
- Quick to prepare—ready in less than 30 minutes from start to finish.
- Versatile as a side dish or a light vegetarian main course.
- Keeps well for meal prep and tastes even better the next day.
- Simple, healthy ingredients you can find at any grocery store.
Ingredients for Best Cucumber Lemon Orzo Salad
- 1 cup uncooked orzo pasta
- 2 cups water
- ½ teaspoon salt (for boiling pasta)
- 1 large English cucumber, diced (about 2 cups)
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh dill (or parsley)
- 3 tablespoons extra-virgin olive oil
- Zest from 1 large lemon
- Juice from 1 large lemon (about 3 tablespoons)
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- Salt to taste
How to Make the Best Cucumber Lemon Orzo Salad: Step-by-Step Directions
Step 1: Cook the Orzo Pasta
- Bring 2 cups of water with ½ teaspoon salt to a boil in a medium saucepan.
- Add 1 cup orzo and cook according to package instructions (about 7-9 minutes) until just al dente.
- Drain the orzo and rinse thoroughly under cold water to stop cooking and cool, then drain well.
Step 2: Chop the Vegetables
- Dice the English cucumber, halve the cherry tomatoes, and finely chop the red onion.
Step 3: Make the Lemon Dressing
- In a large bowl, whisk together the olive oil, lemon zest, lemon juice, garlic powder, pepper, and salt.
Step 4: Assemble the Salad
- Add the cooled orzo, cucumber, cherry tomatoes, red onion, feta cheese, and chopped dill to the lemon dressing.
- Toss everything gently until combined and evenly coated with the dressing.
Step 5: Chill & Serve
- Cover the bowl and refrigerate for at least 20 minutes before serving for the best flavor.
- Garnish with extra dill or feta if desired, then dig in!
Notes: Tips for Best Cucumber Lemon Orzo Salad
- Use English or Persian cucumbers for fewer seeds and crispier crunch.
- Substitute feta with plant-based feta for a vegan version—here’s a great vegan feta recipe.
- For a lower-carb option, replace part of the orzo with spiralized zucchini noodles.
Variations of the Best Cucumber Lemon Orzo Salad
- Mediterranean Style: Add Kalamata olives and roasted red peppers.
- Protein-Packed: Mix in cooked, shredded chicken or chickpeas for added protein.
- Greek-Inspired: Toss in diced bell peppers and substitute dill with fresh oregano.
Required Equipment for Best Cucumber Lemon Orzo Salad
- Medium saucepan
- Colander
- Large salad bowl
- Whisk
- Sharp knife and cutting board
Storage Instructions for Best Cucumber Lemon Orzo Salad
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and add a squeeze of fresh lemon if needed to brighten flavors. Avoid freezing, as the texture of the veggies and orzo may change.
Pairings & Serving Recommendations for Best Cucumber Lemon Orzo Salad
- Serve alongside grilled meats like chicken souvlaki or shrimp skewers.
- Perfect as a picnic side with falafel and hummus—find an easy homemade hummus recipe here.
- Spoon over a bed of leafy greens for a light lunch.
Pro Tips for Success with Best Cucumber Lemon Orzo Salad
- Let the salad chill—the flavors meld beautifully after 30 minutes.
- Use high-quality extra-virgin olive oil for a rich finish (get expert tips on choosing olive oil from Serious Eats).
- Dice vegetables to uniform sizes for the perfect bite in every forkful.
Best Cucumber Lemon Orzo Salad FAQ
Q: Can I make this salad ahead of time?
A: Absolutely! The flavors develop even more after a few hours in the fridge.
Q: What type of orzo should I use?
A: Regular or whole wheat orzo both work great—just follow package instructions for cooking.
Q: Can this salad be made dairy-free?
A: Yes—just use vegan feta or omit cheese for a completely dairy-free version.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 1 cup uncooked orzo pasta
- 1 large English cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- ⅓ cup crumbled feta cheese (optional)
Instructions
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1Cook the orzo pasta according to package instructions. Drain and rinse under cold water, then set aside.
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2In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, salt, and black pepper.
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3Add the cooked orzo, cucumber, cherry tomatoes, red onion, and parsley into the bowl. Toss well to combine with the dressing.
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4Gently fold in the feta cheese if using. Adjust seasoning with additional salt and pepper as needed.
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5Chill in the refrigerator for at least 15 minutes before serving for best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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