Print: Orzo with Feta, Cucumber and Tomato

Beat the summer heat with this special Greek recipe for orzo with feta, cucumber, and tomato. It makes a large batch and is good for parties and picnics, or you can keep it all to yourself. It will stay in the fridge for four days or so. It is really nice for summer get-togethers and parties as you can make it well in advance.

Prep

27 min

Cook

50 min

Servings

Difficulty

Medium

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

Nutrition per serving

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