Recipes
Salad
- 1.5 cup dry orzo pasta
- 2 Persian cucumber, halved vertically and sliced 1/4-inch thick
- 2 cup cherry tomato, halved
- 1 cup cooked chickpeas, drained and rinsed
- 4 ounce feta cheese, cut into 1/4-inch cubes
- 0.333 cup red onion, thinly sliced
- 0.5 cup pitted Kalamata olive
- 1 cup fresh basil leaf (or mint leaf)
Dressing
- 0.25 cup extra-virgin olive oil
- 4 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.25 teaspoon Dijon mustard
- 0.5 teaspoon sea salt
- freshly ground black pepper
- Bring a large pot of salted water to a boil. Prepare the orzo (1 1/2 cups) according to the package directions, or until slightly past al dente (about ). Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.
- In a small bowl, whisk together the dressing ingredients: olive oil (1/4 cup), red wine vinegar (4 tablespoons), lemon juice (1 tablespoon), minced garlic (1 clove), oregano (1 teaspoon), Dijon mustard (1/4 teaspoon), sea salt (1/2 teaspoon), and freshly ground black pepper.
- In a large bowl, toss together the cooked orzo, cucumbers (2 Persian), cherry tomatoes (2 cups), chickpeas (1 cup), feta (4 ounces), red onion (1/3 cup), and olives (1/2 cup). Drizzle the dressing over the salad, add half the fresh herbs (basil or mint) (1 cup), season with black pepper, and toss to coat. Garnish with the remaining herbs and serve.