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Heirloom Tomatoes with Herbed Orzo Salad

Ashley Tarver, chef and owner of Copper Pot Kitchen
This crowd-pleasing dish with Mediterranean flavors embraces the flavors of summer!
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 4


  • 8 ounces ½ standard box orzo pasta
  • 3 quarts water
  • 2 teaspoons salt
  • 2 Tablespoons extra virgin olive oil plus more for drizzling
  • 6 ounces block feta crumbled
  • 1 ounce package of fresh mint
  • 1 ounce package of fresh dill
  • 1 ounce package of fresh basil
  • 1/8 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 3 large heirloom tomatoes


  • In a large pot, bring water and salt to a rapid boil. Add orzo and stir well.
  • While orzo is cooking, drizzle a sheet pan with olive oil.
  • After 9 minutes, drain the orzo using a fine mesh strainer. Spread the orzo evenly over the sheet pan to cool.
  • Once cool, transfer orzo to a large bowl and add the feta, mint, dill, basil and red pepper flakes. Mix and add salt and pepper to taste.
  • Thickly slice each tomato into thirds.
  • Top with orzo salad and enjoy!


Tip: Use a wooden spoon to prevent damaging the orzo. Metal spoons can cut the grain. This tip applies to risotto as well.
Tip: Buy block feta as it is often better quality. Crumbled feta can be of lower quality. The best fetas are barrel aged. The barrel lends flavor to the feta as barrels do to wine.
Tip: For added flavor, try a honey balsamic-infused olive oil.
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