1 hour ago
Monday, July 20, 2015
I make this orzo salad almost once a week in the summer, it's so easy, and I always have the ingredients on hand.
The fresh dill is from my garden.
This is great made hours ahead, served cold or at room temperature.
It's delicious with grilled foods, especially grilled shrimp or salmon.
Great to bring to a BBQ.
Everyone will ask for the recipe.
I never measure, but I will write down approximate measurements for a crowd.
My Favorite Orzo Salad: (you can double this for a crowd)
1/2 box (8 oz.) of orzo (cook 9 minutes)
1 English hot house cucumber, the kind wrapped in plastic
1 yellow bell pepper, diced
5 scallions, sliced
basket of cherry tomatoes, halved
1/2 cup of pitted Kalamata olives, cut in half
big handful of fresh dill
feta cheese, crumbled
1/4 cup red wine vinegar
1 tbsp sugar
1 tbsp Dijon mustard
1/4 cup olive oil
sea salt & pepper
Cook the orzo. Rinse and drain and add to a large bowl.
Slice the cucumber lengthwise, then in half again, so you have 4 long quarters.
Cut into thick slices (small wedges). Add to the bowl w/ the other vegetables, olives and dill.
Mix dressing w/ a fork and pour over everything in the bowl.
Toss together and refrigerate for a few hours so the flavors meld.
I add the feta cheese in just before serving.
This is colorful, refreshing and delicious!