Fine Cooking Magazine - November/December 2020

Servings: 4 to 6

This easy summer side dish is delicious served with lamb kebabs or any grilled fish, or pack it for a picnic to serve alongside fried or grilled chicken.

Ingredients

1 cup orzo
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced into 1/4-inch-thick half-moons
12 oz. halved grape tomatoes (about 2 cups)
1/2 cup mixed chopped fresh tender herbs (such as parsley, mint, and basil)
1/4 cup finely chopped sweet onion
3 Tbs. extra-virgin olive oil
1 Tbs. white-wine vinegar, more to taste
Kosher salt and freshly ground black pepper
4 oz. crumbled feta (about 1 cup)

Calories (kcal) : 230
Fat Calories (kcal): 100
Fat (g): 11
Saturated Fat (g): 4
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 6
Cholesterol (mg): 15
Sodium (mg): 320
Carbohydrates (g): 26
Fiber (g): 2
Sugar (g): 4
Protein (g): 7

Preparation

Cook the orzo according to package directions until al dente. Drain, rinse briefly with cool water, and transfer to a medium bowl.
Toss the orzo with the cucumber, tomatoes, herbs, onion, olive oil, and vinegar. Season to taste with salt, pepper, and more vinegar. Sprinkle with the feta, and serve.

(3 ratings) Read Reviews

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Ingredient Spotlight

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Orzo
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Cucumbers
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Grape Tomatoes
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Shishito Peppers

Reviews

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Reviews (4 reviews)

aichelpea | 04/15/2020
I made this recipe again. This time I only had roma tomatoes on hand and it amazing but it wasn't as good, make sure you get grape or cherry tomatoes. You really need the sweet juiciness from them for the salad.
aichelpea | 04/10/2020
I feel like my changes are close enough to the original that I can share: I only had parsley on hand, so I used 2 parts basil oil (La Tourangelle) to 1 part olive oil, and I used Mt. Vikos feta. Wow!!! This is one of my favorite pasta salads now. It's incredibly light and refreshing, very quick to put together, and I definitely see myself making it over and over again. Next time I'll compare my version to the original using all olive oil and adding fresh basil, but I really think the basil oil was an amazing addition.
deniseprichard | 02/02/2019
great recipe.
debbwi | 05/20/2018
Excellent! I added sliced chicken as well. Even better next day.

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What We're Cooking Now

Name: Orzo with Cucumber, Tomatoes, and Feta
Yield: 4 to 6 servings
Cuisine: Greek
Ingredients: 1 cup orzo; 1 medium cucumber, peeled, halved lengthwise, seeded, and sliced into 1/4-inch-thick half-moons; 12 oz. halved grape tomatoes (about 2 cups); 1/2 cup mixed chopped fresh tender herbs (such as parsley, mint, and basil); 1/4 cup finely chopped sweet onion; 3 Tbs. extra-virgin olive oil; 1 Tbs. white-wine vinegar, more to taste; Kosher salt and freshly ground black pepper; 4 oz. crumbled feta (about 1 cup)