Mediterranean Orzo
Salad
Salad Ingredients
4 cups
chicken broth
1 ½ cups
orzo pasta
1 ½ cups
cherry tomatoes, quartered (or Roma
tomatoes, chopped)
¾ cup red
onion, thinly sliced (approx. 1 ½ inch in
length)
½ cup basil
leaves, chiffonade
¾ cup
English cucumber, small to medium dice
¾ cup
Kalamata olives, halved
2
Tablespoons capers, roughly chopped (optional)
1 cup feta
cheese, crumbled
¾ to 1 cup Red Wine Vinaigrette (recipe follows)
Red Wine Vinaigrette
½ cup red
wine vinegar
¼ cup fresh
lemon juice
2 teaspoons
honey
3 cloves of
garlic
1 ½
teaspoons salt, Kosher
¾ teaspoon
fresh ground black pepper
1 cup
extra-virgin olive oil
Preparation
Bring the
chicken broth to a boil in a medium saucepot over high heat, covered. Stir in
the orzo pasta. Cover slightly, and cook the orzo over high heat for
approximately 7 minutes, until tender, stirring occasionally. Strain the orzo
and transfer to a large sheet tray to cool slightly; carefully tossing with a
fork to prevent it from sticking together. Set aside to reach room temperature,
approximately 15-20 minutes.
While the
orzo cools, prepare the Red Wine Vinaigrette: In a food processor blend the red
wine vinegar, lemon juice, honey, garlic cloves, salt and pepper. With the
machine running, gradually stream in the extra-virgin olive oil, until
incorporated. Set aside.
In a large
bowl thoroughly combine the cooked orzo with the remaining ingredients, less
the Red Wine Vinaigrette. When ingredients are evenly distributed, incorporate
the dressing. Season to taste, if necessary.
Refrigerate
1 hour prior to serving.
Yields: 6 servings
