Orzo Salad

Our meandering summer RV travels took us to beautiful Montana this week. Besides the trill of seeing some of the most beautiful scenery in the world (honestly), we got to visit with our friends Jim and Carol. They are the type of people that never slow down; countless friends, activities, and family keep them extremely busy. When Carol invited us for dinner, I wanted to bring something that would make cooking the meal just a bit easier for her. But - I had another motive too. I had been craving the orzo salad I served at the brunch the day after Caroline's wedding. It was one of the things I had ordered from Market District, a grocery store chain that makes really yummy carry-out food. In my attempt to duplicate their Mediterranean Orzo Salad, I searched the internet and found one recipe that called for five pounds of uncooked orzo which would have resulted in 60 servings! Carol was only hosting six people, so I reduced the portions and substituted some ingredients. Roy really liked it - especially the next day - and gave me the nod to put it on the blog. Since it avoids a mayonnaise dressing, I think it would be great to take to a summertime pitch - in.

Mediterranean Orzo Salad - Serves Twelve 

Ingredients:

1 pound uncooked orzo
2 cups fresh spinach leaves
1 1/4 cups cherry tomatoes, halved
1 cup feta cheese, divided
1 cup cucumbers, chopped
1/2 cup kalamata olives, sliced and pitted
1/2 cup garbanzo beans
1/2 cup chopped red bell pepper
1/2 cup canned quartered artichoke hearts, rinsed and drained
Heaping 1/4 cup diced red onion
1/4 cup plus 2 tablespoons olive oil
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
3 garlic cloves, minced or put through a press
2 tablespoons grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes

Directions:

Cook the orzo according to package directions.

Set the spinach aside.

In a large bowl, combine the cooked orzo, olives, cherry tomatoes, 1/2 cup feta cheese, cucumber, garbanzo beans, red bell pepper, artichoke hearts, and red onion.

Whisk the olive oil, vinegar, lemon juice, Parmesan cheese, garlic salt, oregano, black pepper, and red pepper flakes together. Pour over the orzo mixture and gently toss.

Just before serving:

Gently toss in the fresh spinach leaves.

Then sprinkle the remaining 1/2 cup of feta cheese over the top of the salad.

Too Many Tomatoes? Some Refreshing Ideas

Too many tomatoes is a happy problem to have!  Roy and the girls love the following salads which are a welcome change from the usual baked beans and potato salad. The first two are based on an oil and vinegar dressing while the last one gets its zing from lemon juice.  When the weather is sticky and hot, these salads are refreshing and yummy!  

Green Bean Salad

                                         3 diced tomatoes                                         
1 pound green beans
2 tablespoons diced onion
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
4 oz. of crumbled feta cheese

Snap the ends off the green beans, place into a pot of boiling water, turn down the heat, and cook until tender yet still a bit firm.  Drain the beans.  While the beans are cooking, whisk the olive oil, vinegar, salt, pepper, and garlic powder together in a bowl that will be large enough to hold the salad.  Add the diced onion and tomatoes. Stir and add the cooked beans.  Before serving, sprinkle the crumbled feta cheese on top.  Sometimes I add a 1/4 cup chopped fresh basil leaves if I'm not serving any thing else with basil in it. This is great served warm, room temperature, or cold.  

Summer Spaghetti

                                   4 to 5 large tomatoes, diced                                   
3 tablespoons onion, diced
1 package fresh basil leaves, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 package spaghetti

While cooking the spaghetti according to package directions, whisk the olive oil, vinegar, salt, pepper, and garlic powder.  Place the oil mixture in a serving bowl and add the tomatoes, onion, and basil.  When the spaghetti is done, drain it, and add it to the bowl.  Toss to coat.  Serve immediately or chilled.  This also tastes wonderful with the addition of olives and quartered artichoke hearts.

Tomato, Parsley, and Cucumber Salad

                                                              

1 cup fresh parsley, finely chopped

1 cucumber, seeded and diced

2 tomatoes, finely diced

2 green onions, sliced

1 spring mint, finely chopped

1/4 cup fresh lemon juice

Mix all the ingredients together in a bowl.  This is delicious with pita bread and feta cheese.