Description
A fresh and zesty cucumber lemon orzo salad with herbs and citrus dressing.
Ingredients
Scale
- 8 oz orzo pasta
- 5–6 Persian cucumbers diced
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tsp lemon zest
- Salt to taste
- Black pepper to taste
- Feta cheese optional
Instructions
- Bring salted water to a boil and cook orzo for 8-10 minutes
- Drain orzo and transfer to a bowl
- Add olive oil lemon juice and zest then mix well
- Dice cucumbers and chop herbs
- Combine everything and season with salt and pepper
- Add feta cheese if desired and serve warm or chilled
Notes
- Use fresh lemon juice for best flavor
- Do not overcook orzo
- Add feta just before serving
- Let salad sit for better flavor
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 5
- Cholesterol: 10