Name: Greek Orzo: Easy Tomato Feta Meal
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Cuisine: Greek
Ingredients: 1 cup (200 g) orzo pasta; 2 tbsp extra-virgin olive oil; 1 small yellow onion, finely chopped (about 3/4 cup); 2 cloves garlic, minced; 2 cups (480 ml) vegetable or chicken broth, hot; 2 cups cherry tomatoes, halved (or 2 cups diced roma tomatoes); 8 oz (225 g) feta cheese, crumbled; 2 tbsp fresh lemon juice (about half a lemon); 1/4 cup chopped fresh basil or parsley; Salt and black pepper to taste

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This Greek Orzo: Easy Tomato Feta Meal is a fast, flavorful weeknight dish that tastes like a sunny Mediterranean plate in under 30 minutes. I make it when I want bright tomatoes, creamy feta, and a one-pan clean-up; it comes together quickly and always feels special. If you enjoy fuss-free dinners, try pairing it with an easy crockpot chicken breast for an extra-protein option that stays tender all week.

Why Make This Recipe

Bright, fresh flavors from tomatoes, lemon, and herbs make this feel light but satisfying.
Ready in about 25–30 minutes, it’s perfect for busy weeknights or last-minute guests.
One-pot orzo cooking keeps cleanup minimal and concentrates flavor.
Feta adds creamy, salty richness and a boost of protein and calcium.
Personally, I love this recipe because toasting the orzo first gives it a subtle nutty depth that lifts the whole dish; it’s a small step with big payoff. For another tomato-forward comfort option, check this Southern tomato pie for inspiration: Southern tomato pie.

Recipe Overview

Prep time: 8 minutes.
Cook time: 15–20 minutes (plus optional 20 minutes if roasting tomatoes/feta).
Total time: 25–30 minutes (stovetop) or 45–50 minutes (roast-and-stir method).
Servings: 4 generous portions.
Difficulty: Easy.
Method summary: Toast orzo, simmer in vegetable or chicken broth, fold in fresh or roasted tomatoes and crumbled feta, finish with lemon and herbs.

My Experience Making This Recipe

I tested this recipe several times to balance the tomato sweetness with feta saltiness. I discovered that toasting the orzo and using a hot simmer gives the best texture—creamy but not mushy. Roasting cherry tomatoes and a block of feta at 400°F (200°C) is a great make-ahead variation I use for guests.

How to Make Greek Orzo: Easy Tomato Feta Meal

Ingredients (stovetop method):

1 cup (200 g) orzo pasta
2 tbsp extra-virgin olive oil
1 small yellow onion, finely chopped (about 3/4 cup)
2 cloves garlic, minced
2 cups (480 ml) vegetable or chicken broth, hot
2 cups cherry tomatoes, halved (or 2 cups diced roma tomatoes)
8 oz (225 g) feta cheese, crumbled
2 tbsp fresh lemon juice (about half a lemon)
1/4 cup chopped fresh basil or parsley
Salt and black pepper to taste

Steps:

Heat a medium saucepan over medium and add 1 tbsp olive oil. Add the orzo and toast, stirring, for 2–3 minutes until edges turn golden; this adds a nutty flavor.
Push orzo to the side, add remaining oil, sauté the onion for 3–4 minutes until translucent, then add garlic for 30 seconds.
Pour in hot broth, bring to a gentle simmer, reduce heat to low, cover, and cook 8–10 minutes until the orzo is al dente. Stir once midway to prevent sticking.
Stir in the tomatoes, lemon juice, and half the feta. Cook 1–2 minutes more to warm the tomatoes without collapsing them.
Remove from heat, fold in herbs and remaining feta. Season with salt and pepper, remembering that feta is salty—taste before adding extra salt. Serve hot.

Optional roast method: Toss whole cherry tomatoes and a 7–8 oz block of feta with 1 tbsp olive oil, salt, and pepper; roast at 400°F (200°C) for 20 minutes. Stir roasted mixture into cooked orzo.

Equipment: medium saucepan with lid, wooden spoon, chef’s knife, cutting board, measuring cups, and a colander.

Expert Tips for Success

Toast the orzo in oil for 2–3 minutes before adding liquid; it gives a deeper, nuttier flavor and helps the grains hold texture.
Use hot broth straight from the kettle to keep the pot at a steady simmer; cold liquid lengthens cook time and can make orzo gummy.
If you choose the roast method, bake tomatoes and feta at 400°F (200°C) on a rimmed sheet to concentrate sweetness and create a silky sauce.
Drain excess water immediately if the pasta finishes before the sauce; a quick strain and return to the pan lets you finish with cheese and lemon without watery results.
For a spinach-feta technique that helps distribute the filling evenly, see how folding works in these air-fryer spanakopita rolls for inspiration: air-fryer spanakopita rolls.

How to Serve Greek Orzo: Easy Tomato Feta Meal

Serve warm as a main with a green salad and crusty bread for sopping up the juices.
For a lighter meal, plate with grilled shrimp or salmon on the side.
Chill and serve as a Mediterranean-style pasta salad at room temperature for picnics.
Pair with roasted vegetables or a grain like the autumn harvest grain bowl for a hearty fall spread: autumn harvest grain bowl.

Storage and Reheating Guide

Refrigeration: Cool to room temperature, store in an airtight container up to 4 days.
Freezing: Spoon into freezer-safe containers for up to 2 months; note that texture may soften after freezing. Thaw overnight in the fridge before reheating.
Reheating stovetop: Gently reheat in a skillet over low heat with a splash of broth or water to loosen the sauce; stir to recombine.
Reheating oven: Spread in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for 10–15 minutes until heated through. Avoid microwave overheating which can dry the pasta.

Recipe Variations

Gluten-free: Use a gluten-free orzo (rice or corn-based) or substitute Israeli (pearl) couscous alternatives; adjust cook time per package instructions.
Dairy-free/Vegan: Replace feta with a firm tofu ricotta or a dairy-free feta alternative and add a drizzle of good olive oil at the end.
Protein add-ins: Stir in cooked chickpeas, shredded rotisserie chicken, or pan-seared salmon for a heartier dish.
Puff pastry twist: Spoon the tomato-feta mix onto puff pastry rounds and bake until golden for hand pies—this riff borrows technique from baked tomato tart ideas: baked tomato tarts.

Nutritional Highlights

This dish delivers a good balance of complex carbs from orzo and protein from feta, with vitamin C and antioxidants from tomatoes.
If watching sodium, use low-sodium broth and rinse store-bought feta or reduce the feta amount.
Allergens: Contains wheat (orzo) and dairy (feta). For gluten-free or dairy-free needs, see variations above.
Portion guidance: Roughly 1 to 1 1/4 cups per adult serving provides a satisfying main-dish portion.

Troubleshooting Common Issues

Orzo is mushy: You likely overcooked it or used too much liquid. Cook to al dente and drain any excess immediately.
Dish tastes too salty: Feta can push saltiness; add more orzo, a splash more lemon, or a handful of baby spinach to balance flavors.
Watery sauce: Simmer uncovered for a couple minutes to reduce, or briefly strain excess water and finish in the pan with feta and lemon.

Frequently Asked Questions

Q1: Can I use dried tomatoes instead of fresh cherry tomatoes?
A1: Yes—reconstituted sun-dried tomatoes (in oil) add concentrated sweetness and umami. Chop them and reduce added salt because packed sun-dried tomatoes can be salty.

Q2: How do I keep the feta from becoming grainy when reheating?
A2: Reheat gently and add a splash of broth or olive oil to return creaminess. High, fast heat causes curdling or graininess; low, steady warmth preserves texture.

Q3: Can I prepare this ahead for a crowd?
A3: Yes. Roast tomatoes and feta up to a day ahead and cook orzo just before serving. Toss roasted mix into warm orzo and finish with fresh herbs to keep brightness.

Q4: Is there an easy way to make this vegan without sacrificing flavor?
A4: Replace feta with a well-seasoned tofu ricotta or store-bought vegan feta, add a bit of nutritional yeast for savory depth, and boost lemon and herbs to brighten the dish.