Greek orzo salad

For Salad: ic flavor enhancer, this little plant packs a lot of history and potential health benefits into our lives.

With that in mind, this diminutive, unique plant may deserve more reverence in my garden. Although, on second thought, it has thrived for 20+ years in its present location with little tending, so it may be best left to grow on its own (with a little additional thanks and praise from this accidental gardener).

I hope you’ll whip up a batch of this cool and crisp summer salad. You know who to thank…

Chill all the ingredients, as salad is best when vegetables are crispy. A great vegetarian salad, or add grilled chicken or shrimp as an entrée addition. Serves 6.

INGREDIENTS: DIRECTIONS:

• 8 ounces orzo pasta

• 1 lemon, juiced

• ½ medium red onion, finely diced

• 2 firm cucumbers, partially peeled, seeded and diced (about 1½ cups diced)

• 8 oz cherry tomatoes, halved

• 6 oz pitted kalamata olives, drained

• 6 oz roasted red pepper, drained, rinsed, patted dry and diced

• 8 oz feta cube (best packed in brine), drained and crumbled

• kosher salt and ground black pepper

For Dressing:

• ½ cup Greek yogurt (I use full-fat)

• 1 lemon, zested and juiced

• 2 cloves garlic, finely minced

• 2 tbs finely chopped fresh oregano

• ¼ cup extra virgin olive oil

• kosher salt and ground black pepper, to season

Cook the orzo: Bring a large pot of salted water to a boil. Once boiling, add 1 tbs olive oil and the orzo. Cook, stirring occasionally, until the orzo is cooked to just al dente, according to package directions. Drain and immediately rinse with cold water. Chill until ready to use.

Chop red onion, cut tomatoes, dice the cucumbers, drain olives. Once all of your ingredients are prepped, add to a glass bowl and toss with the lemon juice.

For dressing, whisk the Greek yogurt, lemon zest and juice, and olive oil until smooth. Add chopped oregano and garlic. Season with salt and pepper. Whisk until well mixed. Taste and adjust seasoning. Store in an airtight container in the refrigerator until read to use.

Assemble Greek orzo pasta salad: To a large bowl, add the orzo, red onion, tomatoes, cucumber, olives, roasted red pepper and feta. Pour dressing over top. Toss to combine. Taste and adjust seasonings as desired. Chill until ready to serve. Garnish with lemon slices and fresh oregano sprigs. Cover and refrigerate leftovers for up to three days.