Recipes

Orzo with Feta, Olives, Tomatoes, and Dill

Serves 4

Recipe by chef Susan Kron

This great summer dish is really a nonrecipe, since all of the ingredients are added according to taste and sight. In other words, if it looks like a nice, balanced combination of all of the ingredients and it tastes great, it’s ready! Serve this with a good peasant bread, a side salad of mesclun greens in vinaigrette, and wine, and you’ve got a perfect summer lunch.

Instructions

8 ounces orzo

Extra virgin olive oil, to lightly coat the orzo

1 pint cherry or grape tomatoes, halved

Sliced Kalamata olives

Feta cheese

Fresh dill, minced

Salt and freshly ground black pepper

Ingredients

Bring a large pot of lightly salted water to a rolling boil. Add the orzo and cook until al dente. Drain quickly in a colander in the sink and immediately cool by letting water flow over it. Set aside until completely cool and drained. Transfer to a large mixing bowl.

Add olive oil to coat but not drench the pasta. Add tomatoes, olives, and feta to taste. Add chopped dill and salt and pepper to taste. Mix well. Serve immediately.

Copyright © 2007

From the book the Oldways Table, published by Ten Speed Press.

Reprinted with permission.