Tomato Orzo Salad with Feta

A fresh, summery side dish by Sherri from The Well Floured Kitchen!

A simple yet delicious summer salad with fresh tomatoes, orzo pasta and feta cheese tossed in a basil vinaigrette.

Tomato Orzo Salad with Feta and Basil

Hi, It’s Sherri from The Well Floured Kitchen.

It sure is getting hot in the Northeast, and that’s okay because we thought the heat would never come! Time for lots of easy weeknight dinners. And this simple salad can not only be a great light dinner, but it is also is perfect as a side dish for your next BBQ.

In my opinion, the sides are just as important as all the yummy stuff off the grill 😉

Tomato Orzo Salad with Feta and Basil

My sister made a similar orzo salad for Memorial Day, so I kind of stole the idea from her. Lots of different colored tomatoes are starting to show up everywhere, and I just knew they would make the salad so pretty. I always eat with my eyes first!

This is so simple to make with just a few ingredients. Since the tomatoes are the star of the show, I recommend getting the freshest ones possible. The texture of the orzo really lends itself well to a pasta salad. I can’t always find whole wheat orzo in my local store, but it can definitely be subbed here.

Tomato Orzo Salad with Feta and Basil

The smell of basil always makes me think of summer. The basil, tomato and feta combo brings so much flavor to the salad. Then everything is tossed with a red wine vinaigrette which ties all the ingredients together. No need to turn on the oven for this yummy dish- so bring on the hot weather!

Tomato Orzo Salad with Feta
 
Tomato Orzo Salad with Feta: A simple yet delicious summer salad with fresh tomatoes, orzo pasta and feta cheese tossed in a basil vinaigrette.
Author:
Recipe type: Side Dish
Cuisine: American
Ingredients
  • 8 Ounces Orzo Pasta, Cooked
  • 2 Cups Cherry Tomatoes, Halved or Quartered
  • ½ Cup Feta Cheese, Crumbled
  • ½ Cup Olive Oil
  • ¼ Red Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Honey or Sugar
  • 4-5 Basil Leaves
  • Sea Salt and Fresh Ground Pepper
Instructions
  1. Toss cooked orzo with 2 tablespoons olive oil. Chill.
  2. In a separate bowl, whisk together the red wine vinegar and olive oil. Chop the basil leaves and add in. Stir in a pinch (approximately ¼ teaspoon) of sea salt and fresh ground black pepper.
  3. Combine the orzo, dressing, tomatoes and feta, stir until the dressing coats the pasta.
  4. Refrigerate until serving.
Notes
The salad will absorb the dressing as it sits. To make ahead, reserve half the dressing and toss with the salad right before serving.

More Summer Recipes!

Fizzy lemonade made with wild blueberries and Meyer lemons, such a refreshing drink for summer!

Honey Cream Cheese Stuffed Raspberry Bites at The Well Floured Kitchen

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