Mediterranean orzo salad
Dimitra's Dishes · ♥ 456 likes · 15.2K views · 51 min video
Read about shapes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup olive oil
- 4 cloves garlic cloves
- 3–4 tbsp white balsamic vinegar
In a large bowl whisk the olive oil, grated garlic, white balsamic vinegar, dark balsamic vinegar, salt and black pepper and set the dressing aside.
- 3–4 tbsp dark balsamic vinegar
- salt
- freshly cracked black pepper
- 1 pint grape tomatoes
Halve the grape tomatoes and put them in a bowl.
- pitted assorted olives
Halve the olives and add them.
- pepperoncini
Slice the pepperoncini up to the stem, discard the stems, and chop the roasted red peppers really small.
- roasted red peppers
- 6 whole scallions
Slice the scallions down to the white parts, slicing the white very thinly.
- walnuts
Toast the walnuts in a pan over medium heat until they take on a little colour and you can smell them, then cool them completely.
- 1 lb orzo pasta
- 1–2 tbsp salt
Add the orzo to a pot of boiling water with the salt, mix so it does not stick, start checking around eight minutes and cook to al dente; hers took about 10 minutes.
- pasta water
Drain well, reserving a little pasta water.
- 4–6 oz feta cheese
While the pasta is hot add it to the dressing with the reserved pasta water and mix well so it absorbs the flavour.
- 1–2 tbsp dried crushed oregano
Add a heaping tablespoon or two of dried crushed oregano, then all the vegetables and herbs, and crumble in the feta.
Toss everything together, transfer to a serving bowl and top with the roughly chopped toasted walnuts.