Shown Here with Pan Roasted Halibut
This simple recipe is a true stunner. Another winner from This is a Cookbook - Recipes for Real Life, by Max and Eli Sussman. Tastes amazing freshly served, but even better once it's had a day in the fridge for the flavors to combine. Perfect for a Spring picnic or as a healthy side to keep around the house weekly lunches.
Salt and freshly ground pepper
1 1/2 cups (10 1/2 oz / 33g) dried orzo*
For the Vinaigrette
1/2 cup chopped fresh flat-leaf parsley
3 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 cup cherry tomatoes, halved
1 english cucumber, diced
1 red onion, diced
1 cup crumbled feta cheese
1/2 cup kalmata olives, pitted
Juice of 2 lemons
extra virgin olive oil
Bring a large pot of generously salted water to a boil over high heat. Add the orzo and cook until al dente, according to package directions. Drain thoroughly and set aside.
Put the orzo in a large serving bowl. Add the vinaigrette and toss until well coated. Add the tomatoes, cucumber, onion, feta, olives, lemon juice, and the 1/2 cup olive oil and toss gently to mix well. Taste and adjust the seasoning. Serve right away.