Dinner

Best Cucumber Lemon Orzo Salad Recipe

ByLila Prescott March 5, 2026March 5, 2026

Introduction

Looking for a fresh, light lunch that’s quick to prepare and perfect for warm weather? This cucumber lemon orzo salad is a refreshing and flavorful dish that comes together in minutes. It’s ideal for make-ahead meals and works wonderfully as a side or a stand-alone lunch.

A large white bowl filled with a mixed salad made of three main layers: the bottom layer is a base of light yellowish-white cooked rice, the middle layer includes chopped bright green cucumber pieces scattered evenly, and the top layer is sprinkled with small bits of fresh, darker green herbs and thin yellow lemon zest strips, all resting on a white marbled surface. In the top right corner, there is a white bowl filled with white cheese curds, partly visible; a small bright yellow lemon is at the bottom right, and a gray cloth is placed on the left side of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz orzo pasta
5-6 Persian cucumbers, diced into 1/2-inch pieces

1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped

1/4 cup olive oil (extra virgin recommended)
1/4 cup lemon juice, freshly squeezed

1 tsp lemon peel, grated from about 1 medium lemon
Salt, to taste
Pepper, to taste

Feta cheese, crumbled (optional for a salty tang)

Instructions

Step 1: Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes according to package instructions. Drain and transfer to a large serving bowl.
Step 2: Drizzle olive oil, lemon juice, and lemon zest over the cooked orzo. Toss well to combine, creating a citrusy base for the salad. Set aside while preparing other ingredients.

Step 3: Add the diced cucumbers on top of the orzo. Sprinkle with chopped dill and parsley. Season with salt and pepper to taste. If desired, add crumbled feta cheese for a creamy, tangy contrast.
Step 4: Serve the salad warm for a comforting dish or refrigerate for about an hour to enjoy a cool, refreshing salad. Perfect as a side or a light main course.

Tips & Variations

Use Persian cucumbers for a sweet, crunchy texture with minimal seeds. If unavailable, substitute with English cucumbers or regular cucumbers peeled and seeded.

If orzo is unavailable, small pasta shapes like ditalini, shells, or pearl couscous work well.
Replace fresh dill with mint for a different but fresh flavor, or use dried dill if fresh isn’t available.
For a dairy-free version, omit the feta or substitute with a non-dairy cheese alternative.

To prevent a soggy salad, thoroughly dry cucumbers before adding them.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after resting overnight. Stir the salad before serving, as the dressing may settle. For best results, add fresh herbs and feta just before serving to maintain their brightness and texture.

How to Serve

A white bowl filled with a fresh rice salad that has three main layers visible: the bottom layer is white rice grains, the middle layer consists of small bright green diced cucumber pieces, and the top layer has finely chopped fresh herbs mixed throughout, along with thin strands of yellow lemon zest scattered evenly on top. The bowl is placed on a white marbled surface, partially next to a small white bowl containing white crumbly cheese and a bright yellow lemon at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is make-ahead friendly. You can cook the orzo and prepare the dressing in advance. Keep cucumbers and herbs separate until ready to serve to maintain freshness and crunch.

What if I don’t have fresh lemon juice?

Fresh lemon juice offers the best flavor, but bottled lemon juice can be used in a pinch. Alternatively, white wine vinegar can substitute; start with 3 tablespoons and adjust to taste.