Description
Greek Orzo with Tomatoes, Olives, Basil, and Feta is a vibrant dish that captures the essence of Mediterranean cuisine. Bursting with juicy tomatoes, briny Kalamata olives, and creamy feta cheese, this salad is both refreshing and satisfying. Perfect for picnics or cozy dinners, its colorful presentation and delightful flavors will transport you to sun-soaked terraces in Greece. Easy to prepare and versatile, you can serve it warm or chilled. Enjoy a taste of summer in every bite!
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, sliced
- ¼ cup fresh basil leaves, chopped
- ½ cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo pasta in a large pot of salted boiling water according to package instructions (about 8-10 minutes) until al dente. Drain and return to the pot.
- While the pasta cooks, prepare the vegetables by halving the cherry tomatoes and slicing the olives.
- Add the chopped tomatoes, sliced olives, crumbled feta, fresh basil leaves, olive oil, lemon juice, salt, and pepper to the pot with the cooked orzo.
- Gently toss all ingredients together until well combined.
- Serve warm immediately or allow to cool for a refreshing salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg