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Orzo with Feta, Cucumber and Tomato

Rated as 4.5 out of 5 Stars

"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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1 h 55 m servings 273
Original recipe yields 10 servings


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  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.

Nutrition Facts

Per Serving: 273 calories; 15.9 24.8 8.5 27 560 Full nutrition

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Read all reviews 4
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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, ...

Followed the recipe exactly. Came out great.

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

Made this pretty much as written, and it was delicious!