Mediterranean Inspired Orzo Salad

If I were on TV, I’d throw both arms up and to the side, give you a warm smile, and welcome you to my kitchen, but since I’m typing this out instead, you’ll just have to envision that in your mind instead!

First things first though, you should know that one of my long-standing passions has been cooking…and eating, but, mainly, cooking! I love being creative in the kitchen, and I have been known to keep the TV on the Food Network for hours on end.

My biggest detriment though, is I usually don’t use “recipes” or even document quantities. *Cue my husband saying, “wow, this is really good, we should have it again,” and then I realize that I can’t exactly replicate it, because I added a little of this and pinch of that – WHOOPS!*

I’m going to make a concerted effort to document recipes much more in depth from now on though, so, without further ado, I give you my Mediterranean Inspired Orzo Salad:

Salad Ingredients:

• 1 English cucumber, diced
• 1 quart tomatoes, diced
• 1 small shallot, minced
• 1 small jar or can of olives, diced
• 1 pound of cooked, cooled orzo pasta
• Salt & pepper to taste

• • • Optional:
      • 1 small jar pepperoncini, minced
      • 1 small container feta cheese, crumbled

Dressing Ingredients:

• Oil of your choice
• Juice of 2 lemons
• 1-2 teaspoons of dijon mustard
• ¼-½ teaspoon dried oregano
• Salt & pepper to taste

In a small-medium sized mason jar, add the lemon juice, an equal amount of oil, the dijon mustard, and spices; close the lid, and shake it up until it’s all incorporated. Set aside while you prepare the salad.

Add all salad ingredients to a large mixing bowl, and stir to incorporate.

Pour about ¾ of the dressing on the salad, and stir to incorporate all ingredients. (Keep the rest of the dressing refrigerated, and use it to refresh the dressing before serving, or throughout the week if you’ve made it as a multi-day meal, because, as time goes on, the orzo will continue to absorb the dressing, so this way you can add some as needed.)

This salad can be enjoyed at room temperature, or refrigerated.

And, it wouldn’t be a true “recipe” of mine without a few notes:

• You can certainly add bell pepper, or any other veggie for that matter.
• Regarding olives, I prefer black or kalamata olives, but you can add any kind, or even omit them altogether – I know “olive” them, but some people just don’t!
• As for oil for the dressing, I would suggest olive or avocado oil.
• If you don’t prefer feta cheese, you could absolutely sub mozzarella, goat cheese, or even grated parmesan cheese; or, if you need this to be dairy free, use vegan cheese or omit it altogether.
• Don’t have a lidded mason jar on-hand to make the dressing? No worries: you can add it to a lidded food container and mix that way, or, you can always add the dressing ingredients to a bowl and take a whisk to it.

If you try this recipe, I’d love to hear what you think!

-Jenn