Orzo with Feta, Cucumber and Tomato

4.2
7 Ratings
  • 5 5
  • 4 0
  • 3 1
  • 2 1
  • 1 0

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.

Recipe by Michaelc

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Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
1 hr 20 mins
total:
1 hr 55 mins
Servings:
10
Yield:
10 servings
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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; protein 8.5g; carbohydrates 24.8g; fat 15.9g; cholesterol 26.7mg; sodium 559.8mg. Full Nutrition
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