Cucumber Dill And Orzo Salad Recipes

GREEK ORZO SALAD WITH MUSTARD-DILL VINAIGRETTE

Greek Orzo Salad with Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 cup orzo
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
Freshly ground black pepper
1/2 cup olive oil
3 green onions, thinly sliced
1 cup grape or cherry tomatoes, halved
1 medium English cucumber, diced
1/2 pound feta cheese, crumbled
1/4 cup chopped fresh dill

Steps:

Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.

HERBED ORZO WITH FETA

Herbed Orzo with Feta image

Provided by Ina Garten

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
Good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cup medium-diced hothouse cucumber, unpeeled and seeded
1/2 cup small-diced red onion
3/4 pound good feta cheese, large-diced

Steps:

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

CUCUMBER, DILL AND ORZO SALAD

CUCUMBER, DILL AND ORZO SALAD image

Categories Salad Pasta

Yield 10 servings

Number Of Ingredients 8

Ingredients

1 (16 oz.) pkg. orzo
1/4 cup lemon juice
3 Tbsp. Chopped fresh dill
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. ground black pepper
3 cups chopped English cucumber
8 oz. dill Havarti cheese, cut into small cubes (about 2 cups)

Steps:

1. Bring a large pot of salted water to a boil over high heat. Stir in orzo, and cook for 8 to 9 minutes or until orzo is tender. Drain well. 2. Meanwhile, in a large bowl, whisk together lemon juice, chopped dill, olive oil, salt and pepper. Add cooked orzo, tossing to coat. Cover and chill until orzo is cold. 3. Stir cucumber and cheese cubes into orzo mixture. Cover and chill until ready to serve.

ORZO WITH FETA, TOMATOES, AND DILL

Orzo with Feta, Tomatoes, and Dill image

Provided by Shelley Wiseman

Categories Cheese Pasta Tomato Side Picnic Vegetarian Quick & Easy Backyard BBQ Dinner Lunch Feta Summer Family Reunion Healthy Potluck Noodle Dill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 6

Ingredients

3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
1 teaspoon grated lemon zest
1 cup orzo
1 1/2 cups crumbled feta (6 ounces)

Steps:

Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes
Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente
Drain orzo and toss with tomato mixture. Add feta and toss again.

CUCUMBER DILL SALAD

Cucumber Dill Salad image

This crisp and tangy salad from our Test Kitchen hits the spot on warm afternoons and evenings. Sprinkling the cucumbers with salt and letting them sit draws out excess water so they stay nice and crisp.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 6

Ingredients

1 medium cucumber, thinly sliced
1-1/2 teaspoons kosher salt
1/4 cup white vinegar
2 tablespoons snipped fresh dill
4-1/2 teaspoons sugar
1/4 teaspoon coarsely ground pepper

Steps:

Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well., In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

Nutrition Facts :

ORZO WITH FETA, CUCUMBER AND TOMATO

Orzo with Feta, Cucumber and Tomato image

Beat the summer heat with this Greek special. Makes a large batch and is good for parties, picnic or keep it all to yourself. Will stay in the fridge for 4 days or so. This is real nice for summer get-togethers and parties and you can make it well in advance.

Provided by Michaelc

Categories Salad Pasta Salad Greek Pasta Salad Recipes

Time 1h55m

Yield 10

Number Of Ingredients 15

Ingredients

1 ¼ cups orzo pasta
1 cup chicken broth
1 cup water
1 red bell pepper, seeded and chopped - divided
2 tablespoons olive oil
2 cucumbers, peeled and chopped
2 cups crumbled feta cheese
2 roma (plum) tomatoes, seeded and chopped
1 red onion, very thinly sliced and cut into 1-inch pieces
1 cup pitted Kalamata olives, coarsely chopped
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 24.8 g, Cholesterol 26.7 mg, Fat 15.9 g, Fiber 1.8 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 559.8 mg, Sugar 3.6 g

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Bring a large saucepan of salted water to a boil. Add orzo and cook until al dente according to package instructions, about 8-10 minutes. Drain and transfer to a large serving bowl.
Drizzle the olive oil, lemon juice and lemon zest over the cooked orzo pasta and toss to combine. Set aside while preparing the cucumbers and herbs.
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