Orzo with Feta, Cucumber and Tomato
Description
This recipe features tender orzo pasta combined with cucumbers, feta cheese, tomatoes, and Greek olives to make a great light lunch for summer days.
Ingredients
•
1 1/4 cups orzo pasta
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1 cup chicken broth
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1 cup water
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1 red bell pepper, seeded and chopped - divided
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2 tablespoons olive oil
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2 cucumbers, peeled and chopped
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2 cups crumbled feta cheese
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2 roma (plum) tomatoes, seeded and chopped
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1 red onion, very thinly sliced and cut into 1-inch pieces
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1 cup pitted Kalamata olives, coarsely chopped
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3 tablespoons fresh lemon juice
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1 tablespoon white wine vinegar
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1 teaspoon ground cumin
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salt and ground black pepper to taste
Directions
1
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.
2
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.
3
Refrigerate salad for 1 hour. Toss before serving once or twice; season to with salt and black pepper.