THE RECIPE JOURNAL · Side Dish
Feta, Cucumber, and Tomato Mixed with Orzo
This refreshing and simple dish combines creamy feta, crisp cucumber, and juicy tomatoes with tender orzo for a light, flavorful meal. Perfect for warm days or as a quick side, it's both satisfying and easy to prepare.
FROM THE KITCHEN • Feta, Cucumber, and Tomato Mixed with Orzo
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the orzo in a saucepan with chicken broth, water, and half of the chopped red bell pepper. Bring it to a boil, then lower the heat and let it simmer until the orzo is tender and most of the liquid is gone, about 10 minutes. Drain the pasta and rinse it under cold water, then set it aside to cool.
02
Step 2
Once the orzo is cool, transfer it to a large bowl. Add the remaining red bell pepper and drizzle in 2 tablespoons of olive oil. Give everything a good toss to coat the pasta and veggies evenly.
03
Step 3
Next, stir in the cucumbers, feta, cherry tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and a pinch of cumin. Mix everything together well so the flavors come together.
04
Step 4
Finish by drizzling another 2 tablespoons of olive oil over the salad. Pop it in the fridge for about an hour, giving it a gentle toss once or twice while it chills. Just before serving, season with salt and freshly ground black pepper to taste.
Why you’ll love it
This dish is fresh, light, and full of vibrant flavors. The creamy feta pairs perfectly with crisp cucumber and juicy tomatoes. It’s an easy meal that feels both healthy and satisfying.
How to serve
Serve this salad as a side with grilled chicken or fish for a complete meal. It also works well as a light lunch on its own or alongside warm pita bread and hummus.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator. It’s best eaten within 2 days to keep the vegetables crisp and the flavors fresh. Stir gently before serving again.
