blistered tomatoes and feta with orzo

If you’re looking for me I’m at the stove getting seconds
Jump to Recipe

blistered tomatoes and feta with orzo

see it in action…

blistered tomatoes and feta with orzo



  • 4 cloves garlic
  • 2 pints cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided, plus more to taste
  • 1/2 teaspoon red pepper flakes, divided
  • freshly-ground black pepper
  • 1 (8-ounce) block feta, cut into four slabs
  • 1 cup orzo
  • 1 tablespoon tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 (15.5-ounce can) white beans, drained and rinsed
  • a few handfuls baby spinach
  • handful torn fresh basil leaves, plus more for serving
  • toasted baguette, for serving


  • Heat the oven to 400°F with one rack in the center and one in upper third. Thinly slice two of the garlic cloves and mince the other two.
  • Add the tomatoes and sliced garlic to a broiler-safe braiser, high-sided skillet, or 9-inch baking dish. Drizzle with 1 tablespoon of the oil and season with 1 teaspoon salt, 1/4 teaspoon red pepper flakes, and several grinds black pepper. Toss to coat.
  • Nestle the feta into the pan and drizzle with 1 tablespoon oil. Bake on the center rack until the tomatoes just begin to split, ~20 minutes. Transfer to upper rack and broil until everything is blistered to your liking, 5 to 8 minutes.
  • Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat until shimmering. Add the minced garlic and cook until fragrant, ~1 minute. Add the orzo and toast until just beginning to brown, ~2 minutes. Add the tomato paste, balsamic, and remaining 1/4 teaspoon red pepper flakes and stir to coat the orzo.
  • Add the beans, 2 1/2 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to maintain a simmer and cook, uncovered, stirring often, until the orzo is al dente, 10-12 minutes (it will continue to absorb any remaining liquid off the heat). Taste and season with more salt (you’ll likely need at least 1/2 teaspoon).
  • Remove from the heat, add the spinach and basil, and stir until wilted. Divide between bowls and top with feta and tomatoes. Top with more basil and serve with a toasty baguette.
Inspired by Alexandra Cooks and Lidey Heuck



let me know what you think!

Your email address will not be published. Required fields are marked *