Orzo Salad Recipe with Cucumber, Tomato, and Herbs
A fresh and simple orzo salad with crisp vegetables, feta cheese, and a light lemon dressing, perfect for any meal or gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 cup dry orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
Instructions
- Cook orzo in salted boiling water until al dente, about 8–10 minutes.
- Drain and rinse briefly under cool water, then transfer to a bowl.
- Prepare and chop all vegetables.
- Add vegetables to the orzo and mix gently.
- Whisk together olive oil, lemon juice, zest, salt, pepper, and oregano.
- Pour dressing over salad and toss to coat.
- Fold in feta cheese and fresh herbs.
- Let sit for 15–20 minutes before serving.
Notes
Do not overcook the orzo to maintain texture. Adjust seasoning before serving. Can be stored in the fridge for up to three days.