Orzo with Feta, Cucumber and Tomato |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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. Ingredients:
1 1/4 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:
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.
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