Orzo with Feta, Cucumber and Tomato

Name: Orzo with Feta, Cucumber and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 115 min
Ingredients: 1.25 cups orzo pasta; 1 cup chicken broth; 1 cup water; 1 red bell pepper, seeded and chopped - divided; 2 tablespoons olive oil; 2 cucumbers, peeled and chopped; 2 cups crumbled feta cheese; 2 roma (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; 2 tablespoons olive oil; salt and ground black pepper to taste

4.4

(8)

6 Reviews

5 Photos

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.

Submitted by Michaelc

Published on July 10, 2019

Prep Time:

25 mins

Cook Time:

10 mins

Additional Time:

1 hr 20 mins

Total Time:

1 hr 55 mins

Servings:

Yield:

10 servings

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Ingredients

1 ¼ cups orzo pasta
1 cup chicken broth
1 cup water
1 red bell pepper, seeded and chopped - divided
2 tablespoons olive oil
2 cucumbers, peeled and chopped
2 cups crumbled feta cheese
2 roma (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
2 tablespoons olive oil
salt and ground black pepper to taste

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.
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
16g	Fat
25g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 273
% Daily Value *
Total Fat 16g	20%
Saturated Fat 6g	29%
Cholesterol 27mg	9%
Sodium 560mg	24%
Total Carbohydrate 25g	9%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 9g	17%
Vitamin C 21mg	23%
Calcium 171mg	13%
Iron 1mg	8%
Potassium 194mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.