Orzo and Tomato Platter with Feta Cheese


  • a cup of raw pasta
  • 1/4 cup honeycombed green olives
  • 1 cup feta cheese, diced
  • three tablespoons of fresh slices
  • parsley
  • 3 tablespoons chopped fresh dill
  • 1 ripe tomato, chopped
  • 1/4 cup virgin vegetable oil
  • 1/8 cup juice
  • salt and pepper to style


Bring a large pot of lightly salted water to a boil. Cook the orzo for eight to ten minutes, or until al dente; drain and rinse with cold water. once the orzo has cooled, transfer to a medium bowl and stir in the olives, feta cheese, parsley, dill, and tomato. in a very small bowl, whisk the oil and lemon juice. Pour over the pasta and mix well.

Season with salt and pepper to taste. Refrigerate before serving.

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