Fresh, easy, and perfect for those hot summer days. Watch the entire jar of bone broth absorb into the orzo!
Category
Dinner
Servings
4 side servings or 2 main servings
Prep Time
10 minutes
Cook Time
15 minutes
Author:
Crystal
Fresh, easy, and great for hot summer days. Watch the entire jar of bone broth absorb into the orzo!
Ingredients
-
1.5 cups uncooked orzo
-
3/4 cup cherry tomatoes, sliced
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3/4 cup cucumber, sliced
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1/2 cup red onion, diced
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1/3 cup feta, crumbled
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3 Tbsp olive oil
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Juice from 1/2 a lemon
-
1 tsp red wine vinegar
-
Salt & pepper to taste
Directions
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!)