Greek Tomato Orzo

Author: Madly Delicious

A bright and flavorful Greek Tomato Orzo made with juicy cherry tomatoes, zucchini, lemon, fresh dill, and plant-based feta. This easy, one-pan meal is naturally vegan, Mediterranean-inspired, and ready in about 30 minutes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Greek-Inspired, Mediterranean-Inspired

Servings

Equipment

Large skillet or sauté pan

Ingredients

1 cup orzo, uncooked
Olive oil
1 shallot, minced
2 garlic cloves, minced
1 ⅔ cup grape or cherry tomatoes, halved
½ large zucchini, diced
1 tbsp tomato paste
2 ¾ cup vegetable broth, divided
¾ tsp oregano (Greek oregano if you have it)
¾ tsp salt, adjust to taste
½ tsp black pepper, adjust to taste
Juice of 1 large lemon
2 tbsp fresh dill, chopped
Cubed or crumbled plant-based feta, for topping

Instructions

Sauté the aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the minced shallot and minced garlic and cook for 2–3 minutes, stirring often, until softened and fragrant.
Cook the vegetables: Add the halved tomatoes and diced zucchini to the pan. Cook for 3–5 minutes, until the zucchini begins to soften and the tomatoes start to release their juices.
Toast the orzo: Stir in the 1 tbsp tomato paste and 1 cup orzo. Cook for 1–2 minutes, stirring frequently, to coat the pasta and lightly toast it.
Simmer: Pour in the 2½ cups vegetable broth, ¾ tsp oregano, ¾ tsp salt, and ½ tsp black pepper. Stir well and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender. Add ¼ cup more broth (or water) if needed to finish cooking.
Finish and serve: Remove from heat and stir in the lemon juice and fresh dill. Taste and adjust seasoning as needed. Serve warm, topped with plant-based feta—either sprinkled over the skillet or individually on each bowl.

Notes

Herb swap

If fresh dill isn’t your thing, try fresh parsley or basil for a different flavor profile.

Serving ideas

This works as a main dish or as a side for grilled vegetables, plant-based souvlaki, or a simple salad.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen if needed.

Nutrition

Serving: 1 servingsCalories: 350kcalCarbohydrates: 48gProtein: 9gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gSodium: 700mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 90mgIron: 2.3mg

Keyword best orzo recipes, greek inspired recipes, Greek tomato orzo, Mediterranean orzo, one pan dinner ideas, orzo with tomatoes, plant-based Greek pasta, summer orzo ideas, vegan orzo recipe, zucchini and tomato orzo