Swicy Orzo Salad Cups with Whipped Feta & Roasted Chili Peaches
Description
This recipe is a modern twist on Mediterranean flavors with a playful touch of sweet and spicy. Tender orzo pasta is dressed with fresh herbs and zesty lemon, then layered into crisp lettuce cups. A luxurious whipped feta adds creaminess, while caramelized chili-roasted peaches bring a smoky-sweet kick that ties everything together. These salad cups are perfect for summer gatherings, light lunches, or as a show-stopping appetizer.
Ingredients For Swicy Orzo Salad Cups with Whipped Feta & Roasted Chili Peaches
For the Orzo Salad:
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1 cup orzo pasta
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1 tbsp olive oil
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1 small cucumber, diced
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½ red onion, finely chopped
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1 cup cherry tomatoes, halved
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¼ cup Kalamata olives, sliced
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2 tbsp fresh parsley, chopped
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2 tbsp fresh mint, chopped
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Juice of 1 lemon
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Salt & pepper, to taste
For the Whipped Feta:
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1 cup feta cheese (block, not crumbled)
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3 tbsp Greek yogurt
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1 tbsp olive oil
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1 tsp honey
For the Roasted Chili Peaches:
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2 ripe peaches, sliced
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1 tbsp olive oil
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1 tsp chili flakes (or more for heat)
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1 tsp honey
For Assembly:
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Butter lettuce leaves (or romaine hearts)
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Extra herbs for garnish
Instructions
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Cook the Orzo
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Boil orzo pasta in salted water until al dente. Drain and toss with 1 tbsp olive oil. Let cool.
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Make the Salad Base
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In a large bowl, combine cucumber, onion, tomatoes, olives, parsley, mint, lemon juice, salt, and pepper.
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Mix in cooled orzo. Adjust seasoning.
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Prepare Whipped Feta
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In a blender/food processor, combine feta, yogurt, olive oil, and honey until smooth and creamy. Set aside.
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Roast Chili Peaches
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Preheat oven to 400°F (200°C).
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Toss peach slices with olive oil, honey, and chili flakes. Roast on a lined tray for 12–15 minutes until caramelized.
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Assemble Salad Cups
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Place lettuce leaves on a serving platter.
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Spoon a layer of whipped feta inside each leaf.
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Add a scoop of orzo salad.
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Top with roasted chili peaches and sprinkle extra herbs.
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Notes
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Use nectarines if peaches aren’t in season.
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Swap orzo with couscous, quinoa, or farro for variation.
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Can be served warm or chilled.
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For extra crunch, top with toasted pine nuts or pistachios.
Tips
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Chill the whipped feta before serving for a firmer texture.
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Grill peaches instead of roasting for smoky flavor.
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Make ahead: prepare the orzo salad and whipped feta up to 1 day in advance, but roast peaches fresh for best flavor.
Servings
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Makes 10–12 lettuce cups (about 4 servings as a light meal, 6–8 servings as an appetizer).
Nutritional Info (per serving – 2 cups)
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Calories: ~280 kcal
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Protein: 9g
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Carbs: 32g
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Fat: 12g
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Fiber: 3g
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Sugar: 8g
Benefits
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Balanced meal – combines protein (feta & yogurt), carbs (orzo), and healthy fats (olive oil).
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Gut-friendly – yogurt provides probiotics.
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Antioxidant-rich – peaches, tomatoes, and herbs pack vitamins A & C.
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Light yet filling – perfect for summer or portion-controlled eating.
Q & A
Q: Can I make this dairy-free?
A: Yes! Replace feta with a plant-based feta alternative and Greek yogurt with coconut yogurt.
Q: What’s the best lettuce to use?
A: Butter lettuce gives the best cup shape, but romaine or even endive works well.
Q: Can this be served as a main dish?
A: Yes, double the portion and add grilled chicken, shrimp, or chickpeas for protein.
Q: How do I store leftovers?
A: Store orzo salad and whipped feta separately in airtight containers (up to 2 days). Assemble cups just before serving.