This great summer dish is not really a recipe, since all of the ingredients are added according to taste and sight. In other words, if it looks like a nice, balanced combination of all of the ingredients and it tastes great, it’s ready! Serve this with a good whole grain peasant bread, a side salad of mesclun greens in vinaigrette, and wine, and you’ve got a perfect summer lunch.
8 ounces orzo, preferably whole grain
Extra virgin olive oil, to lightly coat the orzo, about 1/8 cup
1 pint cherry or grape tomatoes, halved
Sliced Kalamata olives, about 1 cup
Feta cheese, about ¾ cup,
Fresh dill, minced, about 3 Tablespoons
Salt and freshly ground black pepper
Courtesy chef Susan Kron for The Oldways Table.
Just tried this for an easy side dish, and it did not disappoint! Its good even in the winter. Agreed that its perfect with chicken.
I make this all the time for a summer side dish and for potluck dinners. It really is easy and delicious. Sometimes I add other fresh ingredients…peppers (all types), cucumber, chickpeas.
I make this often, esp with grilled chicken kabobs. Delicious
Quick, easy and a great go-to when you want something light or need a side dish.
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