Orzo with Burst Cherry Tomatoes, Olives and Feta
This is like a Greek salad in pasta form—so how can it not be delicious? Cherry tomatoes become super sweet, tangy and even more tomato-y when charred. Combined briny olives, zingy red onion, tangy feta and an oregano vinaigrette—this is maximum flavor. The perfect side (along with fish or chicken) or light main course. And even better, it all happens in one pan.
Serves 4-6
INGREDIENTS
Oregano Dressing
⅓ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Everything Else
½ cup thinly sliced red onion
2 tablespoons extra virgin olive oil
2 pints cherry tomatoes
4 garlic cloves, minced
½ teaspoon dried oregano
1 tablespoon tomato paste
1 cup orzo
1½ cups water or vegetable stock
8 ounces feta, cut into ¼” cubes
2 mini cucumbers, diced
1 cup roughly chopped pitted kalamata olives
¼ cup dill fronds, plus more for garnish
Kosher salt and freshly ground black pepper
METHOD
In a bowl or jar with tight lid, combine olive oil, red wine vinegar, dried oregano and Dijon. Season with salt and pepper, then whisk (or close the lid and shake) until combined. Set aside.
To a large skillet over medium-high heat, add olive oil and tomatoes—arrange in a single layer and let cook until softened and a bit charred in spots—about 5 minutes.
Turn heat to medium and add in garlic, oregano and tomato paste and stir to combine. Season with salt and pepper. Stir in orzo, then add in water or vegetable stock. Simmer, stirring once or twice, then cover and cook, stirring occasionally, for about 10 minutes or until most—but not all—of the liquid is absorbed.
Remove from heat and let cool for about 30 minutes (you can do this a up to a day before and store in the fridge, covered). Drizzle with dressing (you may not need all of it) and stir in red onions, cucumber, feta, olives and dill.
To serve, transfer to a platter, garnish with more dill and serve warm or at room temperature.
Have you made it?
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