Greek Orzo With Tomatoes, Olives, Basil, And Feta. Recipe

I discovered this Greek orzo recipe and instantly fell in love. The vibrant combo of tomatoes, tangy feta, and olives blend flawlessly with orzo’s nutty flavor. It’s incredibly simple to whip up in one pan and swiftly transports me to a Mediterranean haven. Perfect for busy nights and relaxed vibes.

I love this Greek Orzo with Tomatoes, Olives, Basil, and Feta recipe because it’s a simple medley of fresh flavors and nutrients. I always use 1 cup of orzo pasta which cooks perfectly in 2 cups of vegetable broth.

The dish is loaded with vitamins from 1 pint of halved cherry tomatoes and antioxidants provided by the 1/2 cup of Kalamata olives and three cloves of minced garlic. I squeeze in the juice of half a lemon and stir in 1/4 cup of extra virgin olive oil to add a zesty richness.

The 1/2 cup of crumbled feta cheese and 1/4 cup of chopped fresh basil not only enhance the flavor but also provide a boost of protein and calcium. It doesnt get any healthier than this Mediterranean dish, often headlined in Greek Recipes and Mediterranean Dishes blogs.

This meal is also a great option if you want an Easy Mediterranean Diet Recipes that is both delicious and filling. Enjoy the wholesome taste!

Why I Like this Recipe

I really like this recipe because it’s super quick and easy to make, so I don’t have to spend hours in the kitchen. Sometimes I get lazy and this dish just works for those nights when I want something tasty without too much hassle.

I also love that all the flavors come together so nicely. The tang from the lemon mixed with salty feta and the sweetness of the tomatoes makes every bite interesting and surprisingly balanced.

Another reason I dig this recipe is because it only uses one pan. This means less mess to clean afterwards which is a huge bonus for me when I’m in a rush after school or work.

Lastly, I enjoy how versatile it is. I can serve it as a hearty side dish or even as a light meal on its own and still feel like I’m eating something really satisfying.

Ingredients

• Orzo pasta: A carb rich base with a tender texture and a mild flavor that fills you up.
• Cherry tomatoes: They add juicy sweetness, fiber, and brightness to the dish, making it pop.
• Kalamata olives: Provide a tangy taste with healthy fats and a true Mediterranean vibe.
• Feta cheese: Brings in a creamy, salty element along with protein and calcium for balance.
• Fresh basil: Infuses an herby aroma and loads of antioxidants, refreshing every bite.
• Garlic: Lends a bold flavor and extra health benefits, a must for any good meal.
• Lemon juice: Adds tangy zest that brightens and cuts through the richness perfectly.
• Olive oil: Enhances the overall blend of flavors with its extra virgin heart healthy fats.

Ingredient Quantities

• 1 cup orzo pasta
• 2 cups vegetable broth (or water)
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 3 cloves garlic, minced
• Juice of 1/2 lemon
• 1/4 cup extra virgin olive oil
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Optional: 1/2 teaspoon red pepper flakes

How to Make this

1. Heat a large pan over medium heat and add the olive oil. Once hot, toss in the minced garlic and cook it for about 1 minute till it smells great.

2. Add the orzo to the pan. Let it toast for a minute so it gets a bit nutty.

3. Pour in the vegetable broth (or water) and bring it all to a simmer. Keep stirring occasionally.

4. Stir in the halved cherry tomatoes and sliced Kalamata olives along with the red pepper flakes if you’re using them.

5. Cover the pan with a lid and let everything cook for around 10 to 12 minutes until the orzo is nearly tender.

6. Squeeze the juice from 1/2 a lemon into the pan, and season with salt and pepper.

7. Once the orzo is done, add the crumbled feta cheese and give it a good stir so it starts melting into the dish.

8. Turn off the heat and then mix in the chopped fresh basil.

9. Let the dish sit for a couple minutes so all the flavors can blend perfectly.

10. Serve warm and enjoy your quick, delicious Greek orzo!

Equipment Needed

1. Large pan
2. Lid that fits the pan
3. Measuring cups (for the broth and olive oil)
4. Measuring spoons (for red pepper flakes, salt, and pepper)
5. Knife and cutting board (for the garlic, tomatoes, and basil)
6. Wooden spoon or spatula for stirring
7. Citrus squeezer (or a simple fork to squeeze the lemon)

FAQ

Greek Orzo With Tomatoes, Olives, Basil, And Feta. Recipe Substitutions and Variations

• Vegetable broth: If you arent having any, you can mix water with a bouillon cube to give it some flavor.
• Kalamata olives: You can use pitted green olives if you cant find Kalamata, they work pretty well in this dish.
• Extra virgin olive oil: Any mild olive oil or even avocado oil is a good substitute if you are out.
• Feta cheese: Goat cheese is a nice alternative thats similar in tangy flavor and creamy texture.

Pro Tips

1. Toast the orzo really well in the olive oil before adding your broth—this makes it get all nutty and extra flavorful, so dont rush this step.
2. When you’re adding the lemon juice and seasonings, go easy on it at first and taste as you go, cause you dont wanna overdo it and ruin the balance of flavors.
3. Let the dish sit off the heat for a few minutes after stirring in the feta and basil; this lets all the flavors meld together instead of separate into a jumbled mess.
4. If you’re feeling adventurous, try swapping out some of the olives or adding an extra pinch of red pepper flakes for a bit more kick, but only if u really like heat.