(picture from BigOven)
This dish is really a non-recipe, since the ingredients are added according to your personal preference. What we’re trying to say is this: when it looks like a nice, balanced combination of all of the ingredients and it tastes great, it’s ready! Serve this with a good peasant bread, a side salad of mesclun greens in vinaigrette, and wine. Bam! You’ve got a delicious lunch.
Orzo with Feta, Olives, Tomatoes, and Dill
- 8 ounces orzo
- Extra virgin olive oil, to lightly coat the orzo
- 1 pint cherry or grape tomatoes, halved
- Sliced Kalamata olives
- Feta cheese
- Fresh dill, minced
- Sea salt and freshly ground black pepper
- Bring a large pot of lightly salted water to a rolling boil. Add the orzo and cook until al dente. Drain quickly in a colander in the sink and immediately cool by letting water ﬂow over it. Set aside until completely cooled and drained. Transfer to a large mixing bowl.
- Add olive oil to coat but not drench the pasta. Add tomatoes, olives and feta to taste. Add chopped dill and salt and pepper to taste. Mix well. Serve immediately.