Mediterranean Roasted Tomato Orzo Bowl (Printable)
Vibrant orzo bowl with roasted tomatoes, crisp vegetables, and fresh Mediterranean herbs in lemony dressing.
# What You’ll Need:
→ For the Roasted Tomatoes
01 - 1.1 lb cherry tomatoes, halved
02 - 2 tbsp extra virgin olive oil
03 - 1 tsp dried oregano
04 - 0.5 tsp sea salt
05 - 0.25 tsp freshly ground black pepper
→ For the Orzo
06 - 9 oz orzo pasta
07 - 1 tbsp sea salt for boiling water
→ Vegetables
08 - 1 large cucumber, diced
09 - 1 small red onion, thinly sliced
10 - 1 red bell pepper, diced
11 - 3.5 oz Kalamata olives, pitted and halved
→ Herbs & Extras
12 - 1.8 oz feta cheese, crumbled
13 - 1 small bunch fresh parsley, chopped
14 - 1 small bunch fresh basil, torn
15 - 2 tbsp fresh dill, chopped
→ Lemon-Olive Oil Dressing
16 - 3 tbsp extra virgin olive oil
17 - Juice of 1 lemon
18 - 1 garlic clove, finely minced
19 - 0.5 tsp honey
20 - 0.5 tsp Dijon mustard
21 - 0.25 tsp salt
22 - 0.25 tsp black pepper
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange halved cherry tomatoes on the prepared baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with oregano, 0.5 tsp salt, and 0.25 tsp pepper. Roast for 20-25 minutes until soft and caramelized. Set aside to cool slightly.
03 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
04 - In a small bowl, whisk together 3 tbsp olive oil, lemon juice, minced garlic, honey, Dijon mustard, 0.25 tsp salt, and 0.25 tsp pepper until emulsified.
05 - In a large mixing bowl, combine cooked orzo, roasted tomatoes with any juices, diced cucumber, sliced red onion, diced bell pepper, and olives.
06 - Pour the lemon-olive oil dressing over the orzo and vegetable mixture. Toss gently to combine thoroughly.
07 - Add crumbled feta cheese, chopped parsley, torn basil, and fresh dill. Toss lightly to distribute ingredients evenly.
08 - Taste and adjust seasoning if needed. Serve at room temperature or lightly chilled, garnished with extra herbs if desired.
# Expert Advice:
01 -
- The roasted tomatoes become candylike and their juices mix with the dressing to coat every single grain of orzo
- Its one of those rare dishes that tastes even better the next day as the flavors meld together
02 -
- The roasted tomato juices on the baking sheet are liquid gold so scrape every bit into the bowl
- Rinsing the orzo with cold water is crucial to prevent it from becoming a gummy mass
03 -
- Pat the roasted tomatoes dry with paper towels if they release too much liquid during roasting
- Toast the orzo in a dry pan before boiling for an even nuttier, deeper flavor