Orzo with Feta, Cucumber and Tomato2 Reviews
- Prep: 25 min
- Cook: 10 min
- Ready In: 1 hr 55 min
“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.” - by Michaelc
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 274 cal
- 15.9 g
- 24.9 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Decent recipe, I got many great reviews from everyone eating, but I personally wasn't a big fan. Directions are unclear (mix cumin in on its own? no thanks) I will most likely make this again, but wi..." See moreth my own additions and dressing"
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