Orzo with Cucumber, Tomatoes, and Feta

Orzo with Cucumber, Tomatoes, and Feta

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
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This easy summer side dish is delicious served with with lamb, fish, chicken or steaks. It is also a light refreshing meal along side freshly baked bread or naan.


  • 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)


  1. Cook the orzo according to package directions until al dente. Drain, rinse briefly with cool water, and transfer to a medium bowl.
  2. 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.


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