Follow the fun Rated 5 stars on
9319 1097
main menu

Green Herb Greek Orzo Salad with Roasted Tomatoes and Feta

The flavours of Greek summer captured on a plate

June 5, 2017

Green Herb Greek Orzo Salad with Roasted Tomatoes and Feta

Home  / Recipes  /  

ingredients for six

oven roasted tomatoes
4 x medium tomatoes
1 Tbsp extra virgin olive oil
salt and pepper
‘green’ orzo
250gm orzo
½ tsp salt
¼ cup chopped dill
¼ cup chopped mint
½ cup chopped flat leaf parsley
½ cup finely chopped spring onion
30gm unsalted butter
300gm baby English spinach
100gm Greek feta
lemon dressing
1  Tbsp lemon juice
2 Tbsp extra virgin olive oil


  1. Pre-heat oven to 180ºC.
  2. Prepare tomatoes. Cut each into 6 wedges and toss with salt, pepper and olive oil. Place in single layer on large non-stick paper lined baking tray. Roast for 25-30 minutes, until slightly shrunken.
  3. Meanwhile, bring a large pan of salted water to the boil. Simmer orzo with salt for 13 to 15 minutes, according to instructions on packet.
  4. While orzo is cooking, whisk lemon juice with olive oil and season with ½ teaspoon salt and a good pinch pepper to make lemon dressing.
  5. Prepare herbs and spring onions.
  6. Drain and rinse pasta under water to cool slightly. Drain well and place in large bowl.
  7. Toss orzo with lemon dressing.
  8. Place butter in large frying pan over high heat. When sizzling add spinach, season lightly and cook for a couple of minutes turning often until wilted.
  9. Crumble feta into pea size pieces.
  10. Add half feta, cooked spinach, spring onions, dill and parsley to orzo. Combine components and season well with salt and pepper.
  11. Place green orzo in large bowl and top with tomatoes. Scatter with remaining feta and serve hot, warm or at room temperature.

cooks notes

  • The recipe picture shows this salad served with lamb kofta meatballs. It is great with lamb chops or a roasted sliced lamb leg or rump.
  • Orzo is rice shaped pasta. Risoni is similar but usually slightly smaller.
  • Make this with brown rice in place of orzo.
  • Alter the herbs to your liking. This dish also tastes wonderful with basil. I have always loved the flavour of dill and coriander together. Try different flavours.

Never miss out

Sign up to our newsletter to receive exclusive specials and class information!

We pinky promise never to send you spam or share your information!

back to top

Corporate Classes

Are you looking for a fun and unique event to share with your team or clients? Tastiest teambuilding in town!

Food Tours

Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.

Visit our Blog

Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!

Food Boxes

Know where your food comes from when you purchase fresh produce from WA family run farms .

Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


Favourite Meal: