Easy 77 min

Orzo with Feta, Cucumber and Tomato

asian european filipino french greek italian mediterranean middle eastern region turkish soup drink main side sweet sour bitter savory umami medium fast

Prep

27 min

Cook

50 min

Total

77 min

Ingredients (14)

1 ¼ cups orzo pasta g

1 cup chicken broth g

1 cup water g

1 red bell pepper, seeded and chopped, divided g

1/4 cup olive oil, divided g

2 cucumbers, peeled and chopped g

2 cups crumbled feta cheese g

2 Roma (plum) tomatoes, seeded and chopped g

1 red onion, very thinly sliced and cut into 1-inch pieces g

1 cup pitted Kalamata olives, coarsely chopped g

3 tablespoons fresh lemon juice g

1 tablespoon white wine vinegar g

1 teaspoon ground cumin g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

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