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Cucumber Lemon Orzo Salad: Refreshing Summer Delight
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Cucumber Lemon Orzo Salad: Refreshing Summer Delight

A vibrant and zesty Mediterranean-inspired salad where al dente orzo combines with crisp cucumber, fresh herbs, and a light lemon-olive oil dressing. This protein-rich, no-cook dish is perfect for warm weather, whispering flavor with its citrusy tang and creamy texture. Halal-certified feta adds a touch of richness in a single, effortless bowl.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked orzo pasta (about 2 cups cooked)
  • 1 large fresh cucumber, diced into ½-inch cubes
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • ½ cup halal-grade crumbled feta cheese
  • ¼ cup thinly sliced red onion
  • ¼ cup chopped fresh parsley
  • ½ teaspoon salt (adjust if using low-sodium feta)
  • ¼ teaspoon freshly ground black pepper (optional)
  • Sunflower sprouts, diced bell pepper, or chopped cherry tomatoes (optional extras)

Method
 

  1. Bring a pot of salted water to a boil. Add orzo and cook 9–10 minutes, or until al dente. Drain and rinse under cold water to stop cooking.
  2. Whisk lemon juice, olive oil, salt, and pepper in a small bowl until emulsified.
  3. Combine orzo, cucumber, red onion, parsley, and dressing in a large bowl. Toss until orzo is evenly coated.
  4. Chill for at least 30 minutes before serving to allow flavors to meld (optional, but recommended for freshness).
  5. Crumble feta and optional extras over the salad just before serving.

Notes

Use whole-wheat orzo for higher fiber
Mini cucumbers retain better texture
Add a teaspoon of lemon zest to the dressing for extra brightness
Substitute shallot for red onion for a milder flavor
For vegan version, omit feta and use nutritional yeast instead