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Orzo with Feta, Cucumber and Tomato Recipe

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Orzo with Feta, Cucumber and Tomato Recipe

Directions

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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
  • Methods :

  • Step 1

    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.

  • Step 2

    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.

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