Farm Journal

Tomato Cucumber Orzo Salad

Excellent light salad for hot days!


  • 2 large tomatoes, cored and cut into 1/2" chunks

  • 1 cucumber, cut into 1/2" chunks

  • 1/2 cup orzo pasta

  • olive oil

  • sea salt & pepper

  • fresh basil

  • crumbled feta cheese (optional)


  1. Cook orzo according to package directions. Drain and allow to cool.

  2. Chop vegetables and mix with cooled orzo. Cut some fresh basil into thin ribbons and add. Add a generous dash of olive oil, sea salt, and black pepper to taste.

  3. Top with crumbled feta cheese to serve, or other cheese, or no cheese!

*Can substitute Israeli couscous or quinoa for the orzo.


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