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.
Jan says: 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.
Rose says: I make this often, esp with grilled chicken kabobs. Delicious
Bobbie says: Quick, easy and a great go-to when you want something light or need a side dish.
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