Orzo Cucumber Greek Salad

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Whenever I want an easy go-to midweek recipe I often turn to pasta, and this orzo cucumber Greek salad is one of my favorites. It’s a great summer dish and can easily be served warm, at room temperature or even chilled.

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Orzo Cucumber Greek Salad

By Diane Kochilas

Prep Time 15

Cook Time 10

Servings

Mediterranean Diet, Pasta, Recipes, Vegetarian

Prep Time 15

Cook Time 10

Servings

Mediterranean Diet, Pasta, Recipes, Vegetarian

Ingredients

1 cup orzo regular or whole wheat
2 – 3 tablespoons extra virgin Greek olive oil
2 cucumbers preferably organic, trimmed, halved lengthwise and cut into thin half-moon slices
1 small red onion chopped
½ garlic clove chopped
Finely grated zest of 1 lemon preferably organic
1 ½ cups Greek feta cut into ½-inch cubes
¼ cups Santorini capers
Sea salt and freshly ground black pepper to taste
1 bunch parsley basil or mint, trimmed and cut into thin ribbons or chopped

Instructions

Cook the orzo according to package directions, drain, transfer to a mixing bowl and toss with half the olive oil.
Add the cucumber slices, red onion, lemon zest, feta, capers, and parsley to the orzo. Adjust seasoning with salt and pepper. Mix in remaining olive oil and serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Orzo Cucumber Greek Salad