Tomato and Feta Orzo Salad

Tomato & Feta Orzo Salad is the Mediterranean side dish that quietly becomes the star of the table. Orzo cooked in chicken bouillon, tossed with cherry tomatoes, feta, fresh dill, and basil, and dressed in a lemon Dijon oregano vinaigrette that is bright, tangy, and deeply savory all at once. Simple ingredients, bold flavor, and it gets better the longer it sits.

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Course: Side Dish

Cuisine: Mediterranean

Keyword: Orzo

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 412kcal

Author: Lola Jay

Ingredients

Dressing

½ cup extra virgin olive oil
⅓ cup fresh lemon juice
2 teaspoon Dijon mustard
1 garlic clove minced
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
Salt and black pepper to taste

Salad

1 cup orzo
1 tablespoon chicken bouillon
1 pint cherry tomatoes halved
4 oz feta cheese crumbled
2 tablespoon fresh dill chopped
2 tablespoon fresh basil chopped
Salt and black pepper to taste

Instructions

Cook the orzo

Bring a medium pot of water to a boil. Dissolve the chicken bouillon in the water before the orzo goes in. Add the orzo and cook according to package instructions until al dente. Drain well and let cool. Do not rinse. Rinsing removes the surface starch that helps the dressing cling to each grain.
1 tablespoon chicken bouillon, 1 cup orzo

Make the dressing

Add the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, red pepper flakes, salt, and black pepper to a small bowl or jar. Whisk vigorously until the dressing is emulsified and looks creamy and cohesive rather than oily and separated. Taste and adjust lemon and salt as needed. It should be bright, tangy, and well seasoned on its own.
½ cup extra virgin olive oil, ⅓ cup fresh lemon juice, 2 teaspoon Dijon mustard, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, Salt and black pepper to taste, 1 garlic clove

Assemble

Add the completely cooled orzo to a large serving bowl. Add the halved cherry tomatoes, crumbled feta, chopped fresh dill, and chopped fresh basil. Season lightly with salt and black pepper.
1 pint cherry tomatoes, 4 oz feta cheese, 2 tablespoon fresh dill, 2 tablespoon fresh basil, Salt and black pepper to taste

Dress and toss

Pour about two thirds of the dressing over the salad and toss well until every piece of orzo and every tomato is evenly coated. Taste and add more dressing as needed. Save any remaining dressing to revive the salad the next day or to dress individual servings.

Serve

Serve cold or at room temperature. Add a fresh squeeze of lemon juice right before serving to brighten everything back up. The salad tastes best after at least 15 minutes of resting so the orzo can absorb the dressing and the flavors can come together properly.

Notes

Storage

Store in an airtight container in the refrigerator for up to 3 days. The orzo will absorb the dressing as it sits and the salad will look dry when you take it out of the fridge. Add a small drizzle of olive oil and a squeeze of fresh lemon juice and toss to bring it back to life. Taste and adjust seasoning before serving as cold temperatures mute flavors slightly. Not recommended for freezing as the orzo texture and the fresh herbs both suffer once frozen and thawed.

Nutrition

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