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Greek Orzo salad with tomatoes, olives, basil, and feta cheese

Greek Orzo with Tomatoes, Olives, Basil, and Feta: Fast Mediterranean Dinner

Fresh, tangy, and bursting with Mediterranean flavor  ready in just 30 minutes!

 

  • Total Time: 25–30 minutes
  • Yield: 4 servings

Ingredients

Scale

  • 1 cup orzo pasta

  • 2 cups vegetable broth or water

  • 1 cup cherry tomatoes, halved

  • ½ cup Kalamata olives, pitted and sliced

  • ½ cup feta cheese, crumbled

  • ¼ cup fresh basil, chopped

  • 2 tablespoons olive oil

  • Salt and pepper to taste

Instructions

  1. Toast the orzo: Heat olive oil in a medium skillet over medium heat. Add the orzo and stir for 1–2 minutes until lightly golden and nutty.

  2. Cook the pasta: Pour in the broth or water and bring to a gentle boil. Reduce heat, cover, and simmer for 8–10 minutes until tender and most liquid is absorbed.

  3. Add veggies: Stir in the cherry tomatoes and olives. Cook 2–3 minutes until tomatoes soften slightly.

  4. Finish and serve: Remove from heat, fold in the feta and basil, and season with salt and pepper. Serve warm or at room temperature.

Notes

  • Toasting the orzo adds a deeper flavor  don’t skip this step!

  • Use room‑temperature feta so it melts gently into the dish.

  • If the orzo feels dry, add a splash of broth before serving.

  • Author: Soukaina
  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Find it online: https://spreadrecipes.com/greek-orzo-with-tomatoes-olives-basil-feta/