Orzo with Feta, Cucumber and Tomato

Ingredients

• 1.25 cups orzo pasta
• 1 cup chicken broth
• 1 cup water
• 1 red bell pepper , seeded and chopped, divided
• 0.25 cups olive oil , divided
• 2 cucumbers , peeled and chopped
• 2 cups crumbled feta cheese
• 2 Romas (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
• salt and ground black pepper to taste

Instructions

1. 1

   Bring orzo, chicken broth, water, and 1/2 bell pepper to a boil in a saucepan. Reduce heat to low; simmer until orzo tender and liquid has been absorbed, about 10 minutes. Drain and rinse; cool.

2. 2

   Transfer orzo mixture to a large bowl. Add remaining 1/2 bell pepper and 2 tablespoons olive oil; toss to coat. Stir in cucumbers, feta cheese, Roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss well. Drizzle remaining 2 tablespoons olive oil over top.

3. 3

   Refrigerate salad for 1 hour. Toss before serving once or twice; season to with salt and black pepper.