Description
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.
Ingredients
- 1 ¼ cups orzo pasta
- 1 cup chicken broth
- 1 cup water
- 1 red bell pepper, seeded and chopped – divided
- 2 tablespoons olive oil
- 2 cucumbers, peeled and chopped
- 2 cups crumbled feta cheese
- 2 roma (plum) tomatoes, seeded and chopped
- 1 red onion, very thinly sliced and cut into 1-inch pieces
- 1 cup pitted Kalamata olives, coarsely chopped
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 1 hr 55 mins
Servings: 10