🥒 Stuffed Cucumbers with Greek Orzo Salad & Tzatziki Drizzle

A refreshing, vibrant, and healthy Mediterranean-inspired appetizer or light meal. Crisp cucumber boats are filled with a tangy Greek orzo salad and topped with creamy tzatziki for a perfect blend of textures and flavors.

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📝 Ingredients

For the Cucumber Boats:

• 3 large cucumbers (English or Persian)

• Salt (for sprinkling)

For the Greek Orzo Salad:

• 1 cup orzo pasta

• 1 cup cherry tomatoes, halved

• 1/2 cup cucumber, finely diced

• 1/4 cup red onion, finely chopped

• 1/2 cup Kalamata olives, sliced

• 1/2 cup crumbled feta cheese

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh dill, chopped (optional)

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp lemon juice

• Salt and pepper to taste

For the Tzatziki Drizzle:

• 1/2 cup Greek yogurt

• 1/2 small cucumber, finely grated

• 1 clove garlic, minced

• 1 tbsp lemon juice

• 1 tbsp fresh dill or mint, chopped

• Salt to taste

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👩‍🍳 Instructions

Step 1: Cook the Orzo

1. Bring a pot of salted water to a boil.

2. Add orzo and cook according to package directions (usually 7–9 minutes) until al dente.

3. Drain, rinse under cold water, and set aside to cool.

Step 2: Make the Greek Orzo Salad

1. In a large bowl, combine cooled orzo, cherry tomatoes, diced cucumber, red onion, olives, feta, parsley, and dill.

2. Drizzle with olive oil, red wine vinegar, lemon juice.

3. Season with salt and pepper to taste. Mix well and chill if desired.

Step 3: Prepare the Cucumber Boats

1. Slice cucumbers in half lengthwise.

2. Use a spoon to gently scoop out the seeds, creating a “boat” shape.

3. Lightly salt the insides and let sit for 10 minutes, then pat dry with paper towel.

Step 4: Make the Tzatziki Drizzle

1. Combine Greek yogurt, grated cucumber, garlic, lemon juice, and herbs in a bowl.

2. Mix well and season with salt.

3. For a thinner consistency, add a splash of water or extra lemon juice.

Step 5: Assemble

1. Fill each cucumber boat with the Greek orzo salad.

2. Drizzle with tzatziki on top or serve it on the side.

3. Garnish with extra herbs, feta, or a sprinkle of paprika (optional).

4. Serve immediately or chill for 15–30 minutes before serving.

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❓ Q&A

Q: Can I make this recipe ahead of time?

A: Yes! You can prep the orzo salad and tzatziki up to 1 day ahead. Assemble the cucumber boats just before serving to keep them crisp.

Q: What can I use instead of orzo?

A: You can substitute couscous, quinoa, or even rice. Just make sure it’s fully cooled before mixing.

Q: Is this recipe vegan?

A: As written, it contains feta cheese and yogurt. To make it vegan:

• Use vegan feta or omit it.

• Replace Greek yogurt with a plant-based yogurt for the tzatziki.

Q: Can I add protein?

A: Absolutely! Add grilled chicken, chickpeas, or shrimp to the orzo salad for extra protein.

Q: How long do leftovers last?

A: Once assembled, they’re best eaten the same day. The orzo salad and tzatziki can be stored separately in the fridge for 2–3 days.