I’m chuffed that my first ever Mediterranean Orzo salad was such a big hit at my hubby’s office party so here’s the recipe for all you ladies. As always, my recipes are more about technique and concepts rather than exact measurements. So feel free to adapt to whatever you happen to have on hand.
Total time: 30 minutes
2 cups dried orzo (rice like pasta)
3/4 cup feta cheese (cut into cuts or torn by hand)
2-3 cups baby spinach leaves (big shreds)
1 small tub of grape tomatoes, halved
2 small Arab cucumbers (or 3/4 English cucumber), chopped into 1/2 inch cubes
1/2 cup sundried tomatoes (optional)
2-3 green onions, diced fine (on the bias)
1/4 cup dill, chopped fine
1/4 cup mint leaves, julienned
2 tbsp capers, drained, whole
Boil the orzo in well salted/seasoned water until al dente and drain well in a colander. Place the orzo in a bowl and pour over half the vinaigrette while it’s still warm, so it can absorb it. Once the orzo has cooled to room temperature, add in the rest of the ingredients and toss well. Taste and add in the remaining vinaigrette. This salad is best if made a day or two ahead to allow all the flavours to infuse.
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 small red onion, diced very fine (substitute with 1 small shallot if you wish)
1 tsp dijon mustard
Shake the ingredients in a jar and adjust the taste to your liking. This vinaigrette can be made up to 3 days ahead of time. The onions will pickle and soften, acquiring sweetness.