Mediterranean Orzo Salad

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