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Orzo with Cucumber, Tomatoes, and Feta

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.


  • 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)

Nutritional Information

  • 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


  • 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.
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Reviews (2 reviews)

  • 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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