Author Notes
I first made this recipe for a Mother's Day barbeque this past May that drew together a large family gathering. It is based on a recipe in the Gourmet Today cookbook, but I have changed it substantially to emphasize the sunny zing of lemon and augment the overall Grecian flavor of the dish. It's very easy to make and was a huge hit at the party! My sister-in-law liked it so much she ate some leftovers for breakfast. —la mere moderne
Ingredients
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1 pound
Orzo Pasta
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2-3
Garlic Cloves
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3 tablespoons
Olive Oil
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1/4 cup
Fresh Lemon Juice
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2 tablespoons
Lemon Zest
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1/2 teaspoon
Salt
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Freshly Ground Pepper
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1 pound
Cherry Tomatoes (or Baby Plum Tomatoes)
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1 cup
Crumbled Greek Feta
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1 cup
Kalamata Olives
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Small Bunch Chives
Directions
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Boil the orzo pasta until al dente, about 8-9 minutes. Drain and rinse with cool water. Put in fridge while preparing the rest of the ingredients.
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Mix together minced garlic, olive oil, lemon juice, lemon zest, salt, freshly ground black pepper (about 1/2 teaspoon). This will make a vinaigrette-like liquid.
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Quarter your cherry tomatoes or baby plum tomatoes (roughly 2 cups) and add this to vinaigrette. Dice the olives and add to vinaigrette along with crumbled feta. Snip bunch of chives finely (roughly 1/2 cup) over the bowl and give all the ingredients a good stir. Add pasta and give it one final good stir. Season with more salt and pepper to suit your tastes.
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This can be served cool or at room temperature. It can be made the night before and lasts about 2 days.
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