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Orzo with Tomatoes, Feta, and Green Onions

Orzo with Tomatoes, Feta, and Green Onions


Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 cups red and yellow teardrop or grape tomatoes, halved
  • 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
  • 1 cup chopped fresh basil
  • 1 cup chopped green onions
  • 1/2 cup pine nuts, toasted

Recipe Preparation

  • Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.

  • Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

  • Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Add pine nuts; toss. Serve at room temperature.

Recipe by Giada De Laurentiis,Photos by Victoria PearsonReviews Section

Greek Orzo Salad with Feta

This Greek orzo salad with feta just screams summer and practically forces you to invite some friends over to your place for a cookout. This salad is quick to make, full of fresh and simple ingredients, and so deliciously sunshiney.

It’s so easy to throw this Greek orzo salad with feta together a few hours before a barbeque and have it ready to go when the other food comes off the grill. That way, you can cut down on prep time and actually enjoy your get together with friends. Pull out that bottle of crisp white wine and some appetizers and BE part of the fun instead of cooking while your friends have fun without you.

1 c. cherry tomatoes, halved

Cook the orzo according to package directions. Drain and allow it to cool.

In a large serving bowl, combine orzo, cucumber, cherry tomatoes, olives, green onions, parsley and feta cheese.


Yes! Orzo is a rice-shaped pasta that you cook in a pot of boiling water. Since we’re adding it to a cold salad for this recipe, rinse the orzo under cold water after draining it.

I used fresh vegetables that I found at the farmers market in this orzo salad, but feel free to swap any of them out if you find something that looks delicious at your market.

  • Cherry tomatoes
  • Red onion
  • Yellow bell pepper
  • Red bell pepper
  • Zucchini

I grilled all of the veggies in a grill basket except for the tomatoes. If you don’t have a grill, a grill pan or broiler works great too.


Tomato, Green Onion, and Orzo Salad

I discovered this recipe this past summer looking for a different type of pasta salad. Ever since, I&rsquove been hooked. It was a perfect side dish to bring to the holiday parties at work especially with those festive colors.

I&rsquom so excited to make this again next summer with some tomatoes from my garden. It&rsquos such a simple salad so it lends itself to being a base to add other bright herbs or vegetables like basil or peppers.

&helliplike just looking at the pictures makes me want to go run to the store and grab the ingredients&hellip

My entire family are suckers for feta cheese so you can bet your bottom dollar that I piled a ton on this salad. Between the creaminess of the feta with the acidity and bite of the tomatoes and green onions, it&rsquos such a good combination. The pine nuts finish it off perfectly for the nuttiness and crunch to balance it all out.


Recipe Notes

  • If you don’t have much time, you could also get away with marinating the vegan feta for about 4 hours. But it’s definitely better if you marinate it for a longer time. Also make sure that you’ve got very firm tofu. It makes the best texture!
  • The orzo salad is also great without the vegan feta. You could replace them with canned chickpeas if you want for an even quicker version.
  • For a gluten-free version, you could replace the orzo with gluten-free pasta or even with brown rice.

Orzo Salad with Tomato Feta and Green Onions

I made this salad last night and oh my how yummy! I didn’t have fresh basil so I substituted fresh parsley. I also didn’t have pine nuts but honestly, it didn’t really matter. It was great anyway!

Reviews for this recipe on Epicurious suggested additions of diced cucumber or edamame. Definitely cook the orzo in the broth though, for the best flavour.

This is a pretty salad and perfect for a BBQ or to take to a pot luck.


How to make Orzo with Roasted Vegetables:

Vegetables are incredible when roasted. In this recipe, slow roasted eggplant, peppers and onions turned into tender, caramelized morsels.

The veggies are added to cooked orzo and tossed with a lemony dressing. Add scallions, toasted pine nuts, fresh basil and CHUNKS of feta (not crumbled) and you’ve got yourself a side salad. It is typically served at room temperature, but it is just as good chilled the following day.


Recipe Summary

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 bunch green onions, chopped
  • 1 (14 ounce) package extra firm tofu, diced
  • 3 medium tomatoes, diced
  • 2 tablespoons lemon juice
  • 2 teaspoons dried basil
  • 2 cups orzo pasta
  • salt and pepper to taste
  • 1 (4 ounce) package crumbled feta cheese

Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook for about 5 minutes, until tender. Drain.

Heat olive oil in a large frying pan or wok over medium-high heat. Fry the garlic and green onions for 20 to 30 seconds until fragrant. Add the tofu, and continue cooking until golden brown.

Stir in the tomatoes, lemon juice, and basil cook for another minute. Combine with the cooked orzo pasta, season to taste with salt and pepper. Serve sprinkled with crumbled feta cheese.


Steps to Make Greek Orzo with chicken and kale Quick

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We hope you got benefit from reading it, now let’s go back to greek orzo with chicken and kale recipe. To make greek orzo with chicken and kale you need 20 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Greek Orzo with chicken and kale:

  1. You need of Chicken.
  2. Use 5-6 of boneless chicken thighs.
  3. You need 2-3 cloves of garlic crushed to a paste.
  4. Get 1 tsp of chilli flakes.
  5. You need 1 tbsp of olive oil.
  6. You need 2 tsp of oregano.
  7. Prepare of Orzo.
  8. Use 1 of onion finely chopped.
  9. Get 2 cloves of garlic, crushed.
  10. Provide 1 of red pepper, chopped.
  11. Prepare A few of handfuls of kale.
  12. Take 6-8 stalks of flat leaf parsley – stalks and leaves separated.
  13. You need 1 tsp of chilli flakes.
  14. Prepare 2 tsp of oregano.
  15. Provide 200 g of orzo.
  16. You need 600 ml of veg stock.
  17. Get 1 tin of chopped tomatoes.
  18. Provide 3 tbsp of tomato purée.
  19. You need 1 handful of feta.
  20. Use Half of a lemon.

Steps to make Greek Orzo with chicken and kale:

  1. Prep the chicken by placing the thighs in an oven proof dish- mix the garlic, chilli, oregano, oil and seasoning and coat the chicken. Cover with foil and bake at 180 degrees for 15 minutes. Remove the foil. Turnover the chicken and bake open for another 5 minutes..
  2. Heat some oil in an ovenproof skillet. Fry off the onions until soft..
  3. Add the garlic, pepper, kale, chopped parsley stalks and seasoning and fry for 3-4 minutes until starting to soften. Meanwhile, remove the chicken from the oven and chop into small pieces..
  4. Add the orzo, tomato purée, tinned tomatoes, chicken and veg stock. Mix well..
  5. Sprinkle the feta on the top and bake covered in the oven at 180 degrees for 12 – 15 minutes..
  6. Remove from the oven, sprinkle the parsley leaves and a squeeze of lemon. Serve with a green salad..

If you find this Greek Orzo with chicken and kale recipe helpful please share it to your friends or family, thank you and good luck.


Ingredient Substitutions for Shrimp Orzo Salad

  • Other frozen veggies, such as peas or soy beans, can be substituted for the corn.
  • Pre-cooked shrimp can be used instead of raw- just add it cold into the salad with all the vinaigrette.
  • Dry herbs may be substituted for fresh. Use 1 tablespoon in place of the 1/4 cup fresh. An Italian seasoning mix, or individual dried herbs would work well. I recommend letting the dressing sit for a little longer to allow the flavors to really develop if you use dried.
  • Red wine vinegar, or another kind of vinegar, may be substituted for the fresh lemon zest/juice. I recommend 1-1.5 tablespoons.
  • Sugar may be substituted for the honey.
  • Red onions or chives may be substituted for the green.
  • Garlic powder may be substituted for the fresh minced garlic- I recommend 1 teaspoon.
  • You can use any kind of pasta you want if you don&rsquot have orzo. I like small pasta for this.
  • You can also use rice instead of orzo for a gluten-free version.


Watch the video: Orzo Salad with Tomatoes, Feta and Green Onions