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Delicious Orzo Salad with Cucumbers and Feta cheese plated beautifully.

Orzo Salad with Cucumbers and Feta

A refreshing and quick salad that combines orzo pasta with cucumbers, fresh herbs, and feta cheese for a light and healthy meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Essentials
  • 8 oz orzo pasta Choose whole-wheat orzo for extra fiber.
  • 1/4 cup extra-virgin olive oil Use good-quality olive oil for the best taste.
  • 1/4 cup lemon juice (freshly squeezed) Fresh lemon tastes better than bottled.
  • 1 tsp lemon peel (grated) Adds aromatic oils and concentrated citrus flavor.
  • 5–6 pieces Persian cucumbers (diced) Crisp and hydrating cucumbers.
  • 1/4 cup fresh dill (chopped) Provides a bright flavor that pairs well with cucumber.
  • 1/4 cup fresh parsley (chopped) Adds freshness and balances the dressing.
  • 1 cup feta cheese (crumbled, optional) Adds savory depth; choose low-sodium if needed.
  • salt (to taste) Enhances flavors; season carefully.
  • pepper (to taste) Freshly ground black pepper brightens the salad.
Optional add-ons
  • cherry tomatoes (halved) For extra color.
  • 1 can chickpeas (drained and rinsed) Boosts plant-based protein.
  • sliced red onion or scallions Adds sharpness.
  • 1/4 cup toasted pine nuts or sliced almonds For crunch and healthy fats.
  • a handful of baby spinach or arugula To bulk up servings with leafy greens.

Method
 

Cooking the Orzo
  1. Bring salted water to a boil in a large saucepan.
  2. Cook the orzo until al dente, usually 8–10 minutes.
Draining and Cooling
  1. Drain the orzo in a colander and transfer to a large serving bowl while still warm.
  2. If making ahead, cool the orzo on a baking sheet and toss with a bit of oil.
Dressing the Orzo
  1. Drizzle the olive oil, lemon juice, and lemon peel over the warm orzo.
  2. Toss gently to ensure even coating.
Adding Vegetables and Seasoning
  1. Fold in the diced cucumbers, chopped dill, and parsley.
  2. Taste and adjust salt and pepper as needed.
Mixing in Cheese and Optional Ingredients
  1. Crumble the feta over the top and stir in any optional mix-ins just before serving.
Serving
  1. Serve warm or chill for a couple of hours before serving.

Notes

Do not overcook the orzo; add herbs at the end to preserve their flavor. This salad can be made ahead and stored for 3–4 days in the fridge.