Satisfy your senses with this savory Mediterranean favorite for summer!
- Recipes by Chef Steph
INGREDIENTS:
- 1½ cups dry orzo pasta
- ½ cup red wine vinegar
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
- ⅓ cup sliced marinated artichoke hearts
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained, and rinsed
- ⅓ cup capers, drained
- 4 ounces feta cheese, cut into ¼-inch cubes
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and
- Freshly ground black pepper
DIRECTIONS:
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.
- Prepare the Salad Dressing: add in the red wine vinegar, lemon juice, oil, oregano, and sea salt.
- In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, capers, feta, red onion, artichoke hearts and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.
