Forget boring desk salads. This one snaps, crunches, and practically flexes flavor: cool cucumber, briny feta, lemony zing, and a whisper of dill that makes it taste like vacation. It’s fast, cheap, and wildly satisfying—like a sundress for your taste buds.
You can meal prep it once and eat like a person who has their life together all week. And yes, it’s carb-friendly, protein-backed, and refreshingly light. Who said simple can’t be elite?
What Makes This Recipe So Good
This salad hits the sweet spot between fresh and filling.
The orzo adds a cozy, pasta-like bite, while cucumber brings crisp hydration and balance. Feta and olives bring the salty punch that keeps each forkful from getting boring.
It’s also a no-drama recipe: one pot for pasta, one bowl for everything else, and you’re done in under 20 minutes. The lemon-dill dressing brightens the whole dish without drowning it in oil.
Bonus: it tastes even better after a few hours in the fridge—hello, meal prep gold.
Shopping List – Ingredients
- Orzo: 8 ounces (about 1 1/2 cups), cooked al dente
- English cucumber: 1 large, diced (or 2 Persian cucumbers)
- Cherry tomatoes: 1 1/2 cups, halved
- Red onion: 1/4 cup, finely minced (rinse to mellow)
- Kalamata olives: 1/2 cup, pitted and sliced
- Feta cheese: 3–4 ounces, crumbled
- Fresh dill: 1/4 cup, chopped (plus extra for garnish)
- Fresh parsley: 1/4 cup, chopped
- Lemon: Zest of 1, juice of 1–2 (about 3 tablespoons)
- Extra-virgin olive oil: 1/4 cup
- Red wine vinegar: 1 tablespoon
- Garlic: 1 clove, finely grated
- Dijon mustard: 1 teaspoon
- Honey or maple syrup: 1 teaspoon (optional, balances acidity)
- Kosher salt and black pepper: to taste
- Optional add-ins: capers, chickpeas, arugula, grilled chicken, canned tuna, pine nuts
The Method – Instructions
- Cook the orzo. Boil in well-salted water until just al dente, 7–9 minutes. Drain and rinse quickly under cool water to stop cooking. Toss with a drizzle of olive oil so it doesn’t clump.
- Make the dressing. In a jar or small bowl, whisk lemon juice, zest, olive oil, red wine vinegar, Dijon, garlic, and honey.Season with salt and pepper until bright and balanced.
- Prep the veg. Dice cucumber, halve tomatoes, mince red onion (rinse under cold water if you want it milder), and slice olives. Chop dill and parsley.
- Combine. In a large bowl, add cooled orzo, cucumber, tomatoes, onion, olives, dill, and parsley. Pour in dressing and toss until glossy and evenly coated.
- Add feta last. Fold in crumbled feta gently so it keeps some texture.Taste and adjust salt, pepper, or lemon.
- Rest (optional but elite). Chill 20–30 minutes to let flavors mingle. It gets even better after a few hours.
- Serve. Top with extra dill, a crack of pepper, and a drizzle of olive oil. Add proteins or greens if you want to level up.
Preservation Guide
- Fridge: Store in an airtight container for 3–4 days.It stays crisp thanks to cucumber and acidity.
- Better next day: The flavors deepen overnight. If it feels dry, refresh with a splash of lemon juice and a teaspoon of olive oil.
- Avoid sogginess: If meal prepping, keep the dressing separate and toss before eating—or dress lightly and hold feta until serving.
- Freezer: Not recommended. Fresh cucumber and herbs don’t thaw well.
Why This is Good for You
Hydration and fiber: Cucumber and tomatoes bring water and fiber for fullness with minimal calories.
Your gut will send thank-you notes.
Healthy fats: Extra-virgin olive oil and olives deliver heart-friendly monounsaturated fats that support satiety and help absorb fat-soluble nutrients.
Protein and calcium: Feta adds protein, plus calcium for bones and muscle function. Add chickpeas or grilled chicken for extra staying power.
Antioxidants galore: Tomatoes, herbs, and lemon bring vitamin C, polyphenols, and flavor that punches above its weight. IMO, this is clean eating without the boredom.
Don’t Make These Errors
- Overcooking the orzo. Mushy pasta ruins texture.Go al dente and rinse briefly to cool.
- Undersalting the water. Pasta water should taste like the sea. It’s your best shot at flavoring the orzo from within.
- Dumping feta too early. Fold it in last to keep creamy crumbles, not paste.
- Skipping acid balance. Taste the dressing. If it’s too sharp, a tiny bit of honey rounds it out.If it’s flat, more lemon or vinegar.
- Wet cucumbers. If your cucumbers are extra juicy, pat them dry. Watered-down dressing = sadness.
Variations You Can Try
- Protein boost: Add grilled chicken, shrimp, or a can of tuna. Chickpeas or white beans for a plant-based flex.
- Green machine: Toss in arugula or baby spinach right before serving.Peppery greens play great with lemon and feta.
- Herb remix: Swap dill for mint or basil, or use a combo. Fresh herbs = instant luxury.
- Crunch factor: Toasted pine nuts, almonds, or pistachios on top. A little crunch goes a long way.
- Extra briny: Add capers or marinated artichokes for that “I vacation in Santorini” vibe.
- Gluten-free swap: Use GF orzo or small GF pasta shapes.Quinoa also works and soaks up dressing beautifully.
- Spice lane: A pinch of Aleppo pepper or red pepper flakes adds gentle heat, FYI.
FAQ
Can I make this ahead for a party?
Yes. Assemble up to a day ahead but hold back a little dressing and the feta. Right before serving, toss with the reserved dressing and fold in the feta for peak texture.
What’s the best cucumber to use?
English or Persian cucumbers are ideal because they’re thin-skinned and less seedy.
If using standard cucumbers, peel, halve, and scrape out seeds to avoid excess water.
How do I keep the orzo from clumping?
After draining, rinse briefly under cool water and toss with a teaspoon of olive oil. This stops residual starch from turning your salad into a pasta brick.
Is there a dairy-free option?
Use a dairy-free feta or sub with marinated tofu cubes. You still get the salty, tangy element without the dairy.
What can I use instead of dill?
Mint, basil, or a mix of parsley and chives will shift the flavor but keep it fresh and bright.
Mint + lemon is especially refreshing.
Can I serve it warm?
Absolutely. Toss warm orzo with the dressing to help it absorb, then add the veggies and feta. Warm-but-not-hot is the sweet spot so the herbs stay vibrant.
How do I scale the recipe?
Double everything for a crowd and use a big mixing bowl so you don’t crush the ingredients.
Keep tasting and adjusting salt and acid—larger batches need a little extra oomph.
In Conclusion
This Mediterranean Orzo Cucumber Salad with Feta & Dill is proof that clean, simple ingredients can taste outrageous with the right dressing and a little texture play. It’s quick, make-ahead friendly, and endlessly adaptable to your pantry situation. Use it for meal prep, potlucks, or a 15-minute dinner that still feels like self-care.
One bowl, bright flavors, zero regret—what’s not to love?
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