Description

A bright, refreshing, and make-ahead orzo salad with feta, cucumber, and dill. This light yet substantial side dish is perfect for summer BBQs and pairs beautifully with grilled meats.

Ingredients

Scale

8 ounces orzo pasta
1 large English cucumber, diced
6 ounces feta cheese, crumbled (block preferred)
½ medium red onion, finely diced
½ cup fresh dill, chopped
⅓ cup extra virgin olive oil
3–4 tablespoons fresh lemon juice
1 clove garlic, minced
½ cup Kalamata olives, pitted and halved (optional)
Sea salt and black pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add orzo and cook according to package directions (usually 8-10 minutes) until al dente.
Drain the orzo immediately and rinse under cold water for 30 seconds to stop cooking and remove excess starch. Shake off excess water and set aside to cool completely.
While the pasta cools, dice the cucumber and red onion. If using red onion, soak it in ice water for 10 minutes to reduce sharpness, then drain well. Chop the fresh dill and halve the olives if using.
In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until emulsified. Taste and adjust seasoning.
In a large mixing bowl, combine the cooled orzo, cucumber, onion, and dill. Pour the dressing over the top.
Add the crumbled feta and olives (if using). Toss gently but thoroughly until everything is coated.
Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, to allow flavors to meld.
Before serving, give the salad a final toss and add a crack of fresh black pepper on top.

Notes

For best results, use block feta rather than pre-crumbled feta for better texture and flavor. Letting the salad sit in the fridge for a few hours allows the orzo to absorb the dressing and the flavors to meld. Do not freeze this salad as the cucumber will become mushy upon thawing. If the salad looks dry after chilling, stir in a splash of extra olive oil or lemon juice.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3
Sodium: 450
Fat: 14
Saturated Fat: 5
Carbohydrates: 32
Fiber: 2
Protein: 8

Keywords: orzo salad, feta cucumber salad, summer salad, labor day recipe, make ahead salad, greek salad, pasta salad, easy side dish