Description
This cucumber lemon orzo salad is a quick, easy, and healthy idea for any summer meal. Bright, simple, and packed with flavor, it’s one of the best refreshing dishes for BBQs, picnics, or light lunches. Loaded with crisp veggies, feta, and lemony dressing—it’s a meal prep winner!
Ingredients
- 1 cup orzo pasta
- 1 cucumber
- 1 cup cherry tomatoes
- 1/4 red onion
- 1/3 cup crumbled feta cheese
- 2 tbsp chopped parsley
- 2 tbsp lemon juice
- 3 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Boil salted water and cook orzo until al dente. Drain and rinse with cold water.
- Slice cucumber and cherry tomatoes. Thinly slice red onion.
- In a large bowl, combine cooled orzo, vegetables, feta, and parsley.
- Whisk lemon juice, olive oil, salt, and pepper in a small bowl to make dressing.
- Pour dressing over salad and toss gently to combine.
- Chill for 20–30 minutes before serving for best flavor.
Notes
- Add lemon zest to boost citrus flavor.
- Use olives or roasted peppers for extra depth.
- Best served slightly chilled or at room temperature.
- Use whole wheat orzo for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil
- Cuisine: Mediterranean