Greek Orzo with Tomatoes, Olives, Basil, and Feta: A Vibrant Mediterranean Dish
A quick, one-pan Mediterranean medley of orzo pasta, juicy tomatoes, briny olives, and crumbly feta, finished with fragrant basil and a zing of lemon. Ready in 30 minutes, this vegetarian dish brings the flavors of Greece to your table.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 cups uncooked orzo
4 tbsp olive oil
1 cup cherry tomatoes, halved
1/2 cup sun-dried tomatoes, chopped
1/4 cup Kalamata olives, pitted
1/4 cup green olives, pitted
2 cups crumbled feta cheese
1/4 cup chopped fresh basil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
Instructions
Heat 2 tbsp olive oil in a large skillet over medium heat. Cook orzo, stirring occasionally, 3-4 minutes until lightly toasted. Add remaining 2 tbsp olive oil, garlic, and salt, sauté 1 minute. Add cherry tomatoes and sun-dried tomatoes, sauté 4-5 minutes until tomatoes soften. Stir in Kalamata and green olives, cook 2 more minutes. Reduce heat to low, add crumbled feta and lemon juice. Gently mix until feta begins to melt. Remove from heat, fold in basil, and adjust seasoning with pepper.
Notes
Top with fresh basil and a drizzle of olive oil just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a vegan version, substitute vegan feta cheese.