Orzo With Feta, Cucumber And Tomato

Serves: 2

Branson Greenfelder

1 January 1970

Based on User reviews:

56

Spice

61

Sweetness

60

Sourness

39

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

1.25 cups

Orzo Pasta

1 cup

Chicken Broth

1 cup

Water

1

Red Bell Pepper (seeded and chopped - divided)

2 tbsps

Olive Oil

2

Cucumbers (peeled and chopped)

2 cups

Crumbled Feta Cheese

1

Red Onion (very thinly sliced and cut into 1-inch pieces)

1 cup

Pitted Kalamata Olives (coarsely chopped)

3 tbsps

Lemon Juice (fresh)

1 tbsp

White Wine Vinegar

1 tsp

Ground Cumin

1

Salt

1

Ground Black Pepper (to taste)

Directions:

1

Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan

2

Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes

3

Drain and rinse

4

Allow to cool

5

Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat

6

Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well

7

Drizzle 2 more tablespoons olive oil over top of salad

8

Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving