Ingredients
Method
- Bring a large pot of water to a boil. Generously salt, and cook the orzo al dente according to package directions (about 9 minutes).
- Meanwhile, prep the cucumbers and herbs. Set aside.
- Drain the pasta, let cool for a couple of minutes, then transfer to a large mixing bowl and toss with the olive oil and lemon juice. Stir in the lemon zest, chopped cucumber, herbs, and feta.
- Season generously with salt and pepper, to taste. Refrigerate until ready to serve. Enjoy!!
Notes
- For the perfect texture, cook the orzo until al dente, which should be slightly firm to the bite; this prevents it from becoming mushy in the salad.
- To enhance the flavor, allow the salad to chill in the refrigerator for at least an hour before serving; this helps the ingredients meld together beautifully.
- If you want a little more crunch, consider adding bell peppers or radishes alongside the cucumber for added texture and color.
- Store any leftovers in an airtight container in the fridge for up to 3 days; the flavors will continue to develop as it sits.
- For a creamy twist, try substituting crumbled feta with a dollop of Greek yogurt to add richness without overwhelming the dish.