Recipe of the Week
A Greek Summer Salad
Sunday, July 06, 2008
A perfect summer salad for the beach or a dinner at home.
This Greek Orzo Salad serves 8 as a side dish.
1 pound orzo pasta
1 pint grape tomatoes, halved
1 English cucumber, quartered and sliced
1/2 red onion, sliced
1/2 cup pitted Greek Kalamata olives, halved
6 oz feta cheese, crumbled or cut into a small dice
1/2 c fresh parsley, chopped
1/4 c Olive oil
1/4 c Balsamic vinegar OR 1/4 c freshly squeezed lemon juice
Salt & Pepper
In a large pot of salted water, cook orzo pasta according to directions on package.
Drain and toss with 2 T olive oil. Allow to cool. (This step can be done up to 24 hrs in advance: cool completely, cover with plastic wrap and refrigerate.)
Combine the tomatoes, cucumbers, onion and olives in a large bowl. Add cooked orzo and toss to combine.
In a measuring cup, make a vinaigrette by whisking the olive oil into the vinegar (or lemon juice). Add salt and pepper to taste.
Pour dressing over salad and toss to combine.
Add crumbled feta and incorporate. Serve at room temperature.
Variation: If you are counting carbs, omit the pasta and double the cucumber for a crisp summer Greek Salad.
Tracy Holleran is a freelance food writer and the owner of The Secret Ingredient Cooking School, LLC in Fairfield.
Visit TheSecretIngredientOnline for information about cooking classes.
This Greek Orzo Salad serves 8 as a side dish.
1 pound orzo pasta
1 pint grape tomatoes, halved
1 English cucumber, quartered and sliced
1/2 red onion, sliced
1/2 cup pitted Greek Kalamata olives, halved
6 oz feta cheese, crumbled or cut into a small dice
1/2 c fresh parsley, chopped
1/4 c Olive oil
1/4 c Balsamic vinegar OR 1/4 c freshly squeezed lemon juice
Salt & Pepper
In a large pot of salted water, cook orzo pasta according to directions on package.
Drain and toss with 2 T olive oil. Allow to cool. (This step can be done up to 24 hrs in advance: cool completely, cover with plastic wrap and refrigerate.)
Combine the tomatoes, cucumbers, onion and olives in a large bowl. Add cooked orzo and toss to combine.
In a measuring cup, make a vinaigrette by whisking the olive oil into the vinegar (or lemon juice). Add salt and pepper to taste.
Pour dressing over salad and toss to combine.
Add crumbled feta and incorporate. Serve at room temperature.
Variation: If you are counting carbs, omit the pasta and double the cucumber for a crisp summer Greek Salad.
Tracy Holleran is a freelance food writer and the owner of The Secret Ingredient Cooking School, LLC in Fairfield.
Visit TheSecretIngredientOnline for information about cooking classes.
