Tender orzo pasta combined with cucumbers, feta cheese, and Greek olives makes a great light lunch for hot summer days.
Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
273 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 cup water
3 tablespoons fresh lemon juice
2 tablespoons olive oil
salt and ground black pepper to taste
1 cup chicken broth
1 teaspoon ground cumin
1 tablespoon white wine vinegar
2 cucumbers, peeled and chopped
2 roma (plum) tomatoes, seeded and chopped
2 cups crumbled feta cheese
1 red bell pepper, seeded and chopped - divided
1 red onion, very thinly sliced and cut into 1-inch pieces
