This light and refreshing dish combines juicy tomatoes, crisp cucumbers, and creamy feta with tender orzo for a perfect summer meal. It’s quick to make and bursting with bright, Mediterranean flavors everyone will love.
Start by cooking the orzo with the chicken broth, water, and half of the chopped red bell pepper in a saucepan. Bring it to a boil, then lower the heat and let it simmer until the orzo is tender and the liquid has mostly absorbed, which should take about 10 minutes. Once done, drain the orzo and rinse it under cold water to cool it down.
Transfer the cooled orzo to a large bowl and add the remaining red bell pepper along with 2 tablespoons of olive oil. Give everything a good toss to coat the pasta. Next, stir in the cucumbers, feta, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin. Mix everything well so the flavors blend nicely.
Drizzle another 2 tablespoons of olive oil over the salad, then pop it in the fridge for about an hour. Make sure to toss it once or twice while it chills to keep the ingredients well combined. Before serving, taste and season with salt and black pepper as needed.
- Rinse the orzo well after cooking to stop it from sticking and to cool it down quickly.
- Use ripe, flavorful tomatoes for the best taste. Cherry tomatoes work great here.
- Crumble the feta by hand to keep some chunks for texture and a nice presentation.
This dish is fresh, light, and full of vibrant flavors. It combines crisp cucumbers and juicy tomatoes with creamy feta and tender orzo, making it perfect for warm days or as a quick, satisfying meal.
Serve chilled or at room temperature as a side or light main dish. It pairs well with grilled chicken or fish. Adding fresh herbs like mint or basil can brighten the flavors even more.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salad chilled to maintain freshness, and add any fresh herbs just before serving to keep them vibrant.
