Recipe information
Ingredients for - Orzo with Feta, Cucumber and Tomato
4. Red bell pepper, seeded and chopped - divided - 1
6. Cucumbers, peeled and chopped - 2
9. Red onion, very thinly sliced and cut into 1-inch pieces - 1
10. Pitted Kalamata olives, coarsely chopped - 1 cup
How to cook deliciously - Orzo with Feta, Cucumber and Tomato
1. Stage
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.
2. Stage
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.
