This salad is the perfect ending to what I consider to be a perfect day.
Imagine -it is summer, and a nice warm, breezy day here in Upstate New York.
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We have lots to do in the gardens and yard – weeding, some early summer veggies to be picked, and some mowing. The chickens are pecking around contentedly in their little pasture, finding bugs and squabbling a bit over the scraps from the kitchen. Garage Kitty is napping in a bright sunny patch of the herb garden as I go out to pick some fresh bright flavors for this salad.
It is best to let the flavors in this salad blend for a little while, so I make it early in the day, while the hummingbirds buzz around the feeder on the front porch. Riley is napping out there too, but the hummers are used to him and ignore him. He long ago gave up the idea that he can catch a bird, so the ignoring is mutual.
Later on, while the grill is heating up, we enjoy a little snack and some wine on the porch, and watch the shadows grow long across the yard, and through the daylilies in the front garden. Larry cooks some Herb Grilled Chicken while I put the finishing touches on the rest of the meal, and finally, we sit down to this Mediterranean Orzo Salad.
A day like this may not be everyone’s idea of heaven, but it pretty much fills the bill for us, and this is the kind of day we enjoy as often as we can – either just the two of us, or with some friends and family added in.
This is also a very good salad to take to a picnic or cookout, because it is safe sitting on a picnic table for awhile – there is no mayo to go bad. And, I particularly like a meal that I can get mostly prepared early in the day and not have to think about again until dinner time.
It is also a crowd-pleaser, and unusual enough that it is not likely to be duplicated by other guests. Here is how I like to make it.
- 2 medium cloves garlic
- Fresh herbs - rosemary, basil, parsley, oregano, thyme. Whatever you have on hand and what you enjoy. You want about 4 or 5 tablespoons total, once they are chopped medium fine. *see notes if you have to use dried herbs
- 1 teaspoon kosher salt
- 10 grinds fresh black pepper
- ⅓ cup white wine vinegar
- small drizzle of honey - ½ teaspoon or so
- ½ cup good quality, fruity olive oil
- 10 ounces dry orzo
- 1 large red bell pepper, diced
- ½ large green bell pepper, diced
- 2 large scallions, cut into thin slices
- ½ cup sun dried tomatoes, cut into thin ribbons
- ¼ cup sliced, pitted kalamata olives
- 5 to 6 ounces feta cheese, finely crumbled
- additional olive oil , if needed
- Cut the garlic roughly, sprinkle with a good pinch of kosher salt, and mash to a pasta, using side of a knife blade, or the tines of a dinner fork.
- Put the garlic, chopped herbs, salt and pepper into a small, high sided bowl.
- Add the vinegar and honey, and whisk until the salt is dissolved.
- Whisk in the olive slowly, until it is all incorporated and emulsified. Set aside.
- Cook the orzo, according to the package directions.
- Drain the orzo well, and place it in a large bowl.
- Mix in the vinaigrette.
- Add the peppers, scallions, sun dried tomatoes, olives and feta, and stir gently to combine.
- Cover and refrigerate for up to 24 hours.
- Before serving, stir again, and if needed, add another few tablespoons of olive oil - only if all of the vinaigrette has been absorbed. You just want a nice coating, not the salad swimming in the vinaigrette.
The other great thing about Mediterranean Orzo Salad, is that it’s very scaleable; easily doubled or tripled if you are feeding more people. You can also switch up the veggies if you like, or turn it into a one dish meal with the addition of some cooked chicken, or even tuna.
Enjoy!
Yes, this is a very good salad. Love the flavors in this. Just makes me want to keep a big bowl in the fridge to dive into! And our hummingbirds are back, too! Can summer really be here?
I think maybe summer is finally deciding to stay around Abbe – at least I hope so! Glad you like the salad 😉
Your tasty and colorful salad is perfect warm weather food…now if only it would arrive, it has been so cool here.
It is certainly getting a slow start this year Karen – but, as I said to Abbe, it does look as though the warm weather is getting here at last!
This is really lovely!!
Thank you Jocelyn 🙂
Woohoo – like summer on a plate! thanks for a wonderful recipe – making it this weekend!!
Thanks Sal – hope you all loved it!
Such a terrific salad! I could eat it all summer long!
Not a bad idea at all Liz 😉
This salad would be marvelous with my grilled chicken tonight. Love the flavors and thank you for the inspiration. Just pinned! Take Care, BAM
Thanks so much Bam – always love those pins!
This is a perfect dinner recipe! Can’t wait to make it and take a big bite!
Thanks Pamela & we often make a meal just out of this or other similar salads – it IS perfect!
Beautiful salad! This would be lovely to serve at Ryan’s birthday party later this week!
Thank you Monet – I hope that he loves it!
Lovely salad! Perfect for warm summer days. I have also started making more and more filling salads instead of warm meals, but I must say I never buy orzo. It sounds like a nice change from rice. Thank you for this wonderful idea.
Sissi – orzo actually is a pretty good sub for rice, if you are looking for something different – I use it to stuff zucchini and it’s delicious – the recipe is here on the blog, with the link up above in other recipes you make like.
Just made your Orzo salad and it is chilling. Looks like it will really be good. It is labor intensive but worth it I think.
So glad that you are giving a try Ruthann – I definitely think it’s worth it, so I hope you do as well!