Orzo with Feta, Cucumber and Tomato

Orzo with Feta, Cucumber and Tomato

2 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    1 h 55 m
Michaelc
Recipe by  Michaelc

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. 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.
  2. 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.

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Reviews (2)

Rate This Recipe
jfed
4

jfed

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 with my own additions and dressing

Babs
1

Babs

I just used champagne salad dressing instead of the other liquids. It was a big hit!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 274 cal
  • 14%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 24.9 g
  • 8%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 695 mg
  • 28%

Based on a 2,000 calorie diet

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