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Orzo Salad with Cucumber, Basil, Tomato & Feta

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Joined: Jan 11, 2007

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Posted to Thread #23 at 1:00 am on May 25, 2007

Orzo Salad with Cucumber, Basil, Tomato & Feta from the "Macrina Cafe" Cookbook

1 cup walnut halves (I skipped these)
1 cucumber
1 red bell pepper
1 yellow bell pepper
Kosher Salt

1 1/2 cups dry orzo pasta
2 tbsp extra virgin olive oil
1/2 cup kalamata olives, pitted and halved
1/2 cup diced scallions
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 1/4 cups crumbled feta cheese
1/2 cup Lemon Vinaigrette (rec. below)
Freshly ground black pepper

Preheat oven to 350 F.

Spread walnuts on a rimmed sheet and toast on center rack of oven for about 10 minutes, or until golden brown. Let cool, then coarsely chop and set aside.

Peel and core cucumber and cut it into 1/2 inch cubes. Core the red and yellow peppers and cut them into 1/2 inch square pieces. Set aside.

Fill a large saucepan two-thirds full of water. Add a pinch of salt and bring to a boil. Drop in pasta and simmer for 3-5 minutes, or until tender. Remove pan from heat and drain pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes. Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl. Toss with olive oil to keep the pasta from sticking together.

Add the toasted walnuts, cucumber, peppers, olives, scallions, basil, parsley, and feta. Drizzle in Lemon Vinaigrette and toss well. Season to taste with salt and pepper. Cover and store in the refrigerator for up to 2 days.

Lemon Vinaigrette
(Makes approx. 1 1/4 cups)

1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1/3 cup freshly squeezed lemon juice
1 teaspoon honey
1 tablespoon freshly grated lemon zest
1 garlic clove, finely chopped
1 teaspoon kosher salt
1/4 teaspoon white pepper
3/4 cup extra virgin olive oil

Combing mustard, vinegar, lemon juice, honey. lemon zest, garlic, salt and pepper in a medium bowl. Mix well with a whisk. Add olive oil in a slow stream, whisking as you pour in the oil. Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.



You can't do anything about the length of your life, but you can do
something about its depth. - M


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