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4.64 from 11 votes

Roasted Tomato, Feta & Basil Orzo Salad

Recipe time does not include slow roasting tomatoes, which adds 2 hours, but is super easy to do!
Servings 4 servings
Roasting Tomatoes Time 2 hours
Total Time 20 minutes

Ingredients

  • 1 pound baby tomatoes, sliced in half
  • 1 1/2 cups dry orzo, cooked according to package directions (you can also make this 1 cup if you prefer less orzo- I've done both and it works)
  • 1/3 cup chopped basil, (about 1/2 large bunch)
  • 4 ounces feta, , chopped roughly
  • 1 lemon (for both zest and juice)
  • 2-4 tablespoons olive oil, , see below
  • 1/2 teaspoon (or to taste) kosher salt

Instructions

Roast Tomatoes:

  • Preheat oven to 275.
  • Place all the tomatoes on a parchment lined baking sheet in an even layer. Drizzle generously with olive oil (about 1-2 tablespoons) and season with salt.
  • Roast for 1.5-2 hours. Check after 1.5 hours and taste one. You really can't go wrong here, it just depends on how intense/shriveled you prefer the tomatoes. The longer you bake, the less water they will hold and the more intense/shriveled they will be.

Cook the Orzo:

  • Cook orzo according to package directions. I prefer to cook my orzo on the al dente side. Immediately after cooking, toss in a tablespoon of olive oil to prevent sticking. This can be done up to a day ahead of time.

Prepare the Salad:

  • Toss orzo with tomatoes and zest of 1 lemon, lemon juice, and olive oil. Begin to season with lemon juice, salt, and olive oil- a lot of this is personal preference, so I recommend starting minimally and then adding as you go. Begin by adding just the juice of 1/2 lemon, 1 tablespoon of olive oil, and 1/2 teaspoon kosher salt. After adding, toss orzo around and taste.
    - Adjust and add more lemon juice, olive oil, and salt as needed.
    - If you find the flavor too sharp or acidic, add more oil.
    - If you find the flavor too bland, add more salt or lemon juice.
  • Add in chopped basil and feta right before serving or. Toss gently to combine. Serve immediately. This can be made ahead of time, but I prefer to add in these parts last and as late as possible for maximum freshness.
  • This will store in an airtight container in the fridge for a few days as well, although I think it's best fresh.
4.64 from 11 votes
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