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:

  • 1 cup orzo pasta

  • 1 tbsp olive oil

  • 1 small cucumber, diced

  • ½ red onion, finely chopped

  • 1 cup cherry tomatoes, halved

  • ¼ cup Kalamata olives, sliced

  • 2 tbsp fresh parsley, chopped

  • 2 tbsp fresh mint, chopped

  • Juice of 1 lemon

  • Salt & pepper, to taste

For the Whipped Feta:

  • 1 cup feta cheese (block, not crumbled)

  • 3 tbsp Greek yogurt

  • 1 tbsp olive oil

  • 1 tsp honey

For the Roasted Chili Peaches:

  • 2 ripe peaches, sliced

  • 1 tbsp olive oil

  • 1 tsp chili flakes (or more for heat)

  • 1 tsp honey

For Assembly:

  • Butter lettuce leaves (or romaine hearts)

  • Extra herbs for garnish

Instructions

  1. Cook the Orzo

    • Boil orzo pasta in salted water until al dente. Drain and toss with 1 tbsp olive oil. Let cool.

  2. Make the Salad Base

    • In a large bowl, combine cucumber, onion, tomatoes, olives, parsley, mint, lemon juice, salt, and pepper.

    • Mix in cooled orzo. Adjust seasoning.

  3. Prepare Whipped Feta

    • In a blender/food processor, combine feta, yogurt, olive oil, and honey until smooth and creamy. Set aside.

  4. Roast Chili Peaches

    • Preheat oven to 400°F (200°C).

    • Toss peach slices with olive oil, honey, and chili flakes. Roast on a lined tray for 12–15 minutes until caramelized.

  5. Assemble Salad Cups

    • Place lettuce leaves on a serving platter.

    • Spoon a layer of whipped feta inside each leaf.

    • Add a scoop of orzo salad.

    • Top with roasted chili peaches and sprinkle extra herbs.

Notes

  • Use nectarines if peaches aren’t in season.

  • Swap orzo with couscous, quinoa, or farro for variation.

  • Can be served warm or chilled.

  • For extra crunch, top with toasted pine nuts or pistachios.

Tips

  • Chill the whipped feta before serving for a firmer texture.

  • Grill peaches instead of roasting for smoky flavor.

  • Make ahead: prepare the orzo salad and whipped feta up to 1 day in advance, but roast peaches fresh for best flavor.

Servings

  • Makes 10–12 lettuce cups (about 4 servings as a light meal, 6–8 servings as an appetizer).

Nutritional Info (per serving – 2 cups)

  • Calories: ~280 kcal

  • Protein: 9g

  • Carbs: 32g

  • Fat: 12g

  • Fiber: 3g

  • Sugar: 8g

Benefits

  • Balanced meal – combines protein (feta & yogurt), carbs (orzo), and healthy fats (olive oil).

  • Gut-friendly – yogurt provides probiotics.

  • Antioxidant-rich – peaches, tomatoes, and herbs pack vitamins A & C.

  • 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.

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