Thursday, July 19, 2012

Orzo Tomato Salad with Feta

Orzo Tomato Salad with Feta
Serves 8

 A coworker passed along this recipe to me. It was originally published in Bon Appetit in the April 2006 issue. I have tweaked it to comply with a vegetarian diet. I tend to err on the side of caution with the seasoning. I use McKay's instant broth, which is a little salty, but because the orzo is drained and rinsed, much of the salt is washed away. I normally do not season the vinaigrette but instead adjust to taste at the end. Ideally this recipe is to be served at room temperature.

Orzo Tomato Salad with Feta


  • 1/4 Cup Red wine vinegar
  • 2 Tbs Fresh lemon juice
  • 1 tsp Honey
  • 1/3 Cup Olive Oil
  • 6 Cup Vegetarian broth
  • 1 Lb. Orzo or riso
  • 2 Cup cherry tomatoes, halved
  • 1 7 oz. package feta cheese
  • 1 Cup basil, fresh
  • 1 Cup green onion, chopped
  • 1/2 Cup pine nuts, toasted

Orzo Salad ingredients

juicing the lemon

1. Whisk together vinegar, lemon juice, and honey in a small bowl. Gradually whisk in olive oil. Season lightly with salt and pepper.

Whole Foods 365 brand of feta cheese is vegetarian.

2. Bring broth to a boil in a large heavy saucepan. Stir in orzo, reduce heat to medium and stir occasionally, until al dente, about 8 minutes. 3. Drain and rinse. Transfer to a large wide bowl and toss frequently until cool.

4. Toast pine nuts. Toasting pine nuts is easy - just heat a dry skillet to medium-high, add pine nuts and stir for a minute or so, just until they start to turn color and are fragrant. Place on a paper towel to cool.

5. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette and toss to coat. Stir in pine nuts. Season with salt and pepper.

For a printable copy of this recipe, click here.

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