Orzo with Feta, Cucumber and Tomato

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.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 273 Calories

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 ¼ cups orzo pasta
• 1 red bell pepper, seeded and chopped - divided
• 1 red onion, very thinly sliced and cut into 1-inch pieces
• 1 cup pitted Kalamata olives, coarsely chopped

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.