Pour chicken bone broth into a small saucepan, bring to boil. Add 1 tsp sea salt and 1.5 cups uncooked orzo. Simmer orzo until bone broth is fully absorbed, approximately 7-8 minutes. Allow orzo to cool.
In a small bowl, mix olive oil, lemon juice, red wine vinegar, salt, and pepper to make lemon vinagrete. Set aside.
In a medium salad bowl, combine cooked orzo, tomatoes, cucumber, and onion. Add vinagrete and stir until combined. Top with feta.
Recipe Note
1 jar of chicken bone broth adds 16g of protein to this salad (8g per serving!)
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