DELAY DELAY DELAY!
Whew. Remind me please, someone, to never attempt a move while recovering from a delivery. Everything went so smoothly but there were some times of hair-pulling stress and sweaty palms. Just glad it's over!!
Anyways.. with my head spinning in a million circles lately, I've let all the days go by without hardly realizing what day, let alone what month it is. Now that we've settled a bit and gotten back up on our feet, I've had an itching hankering to do some cooking, some seasonal cooking at that.
Soon after Finn arrived, a friend dropped by and left us a tasty dinner and this orzo salad was one of the main features. Yesterday I decided to make it for our Sunday dinner outdoor grilling fiesta; it's so very easy and quick but has every component that screams summer. Thank you, Sara, for the inspiration!
Today for lunch, I sported the leftovers with some white albacore tuna mixed in and it was fishlicious!! Upon picking up the ingredients for this salad I was disturbed not to be able to find any basil left in the store, so I made an executive decision and swapped it with Italian parsley and it was fantastic. Dill would work as well. Pick your poison and enjoy the freshness.
Summer Orzo Salad
8 ounces Orzo, cooked al dente, drained, cooled
2 pints cherry tomatoes, halved
2 English cucumbers, peeled, seeded, and diced
1 large tub Feta cheese
1 large bunch basil or Italian parsley, chopped
4-5 scallions, chopped
Olive oil
Salt and pepper
Fresh lemon juice (from one lemon)
In a large bowl, combine tomatoes, cucumbers, herbs, feta, scallions, and the cooled orzo. Drizzle with olive oil, lemon juice, and season with salt and pepper. Serve chilled (or warm) with grilled meat as accompaniment.
1 comment:
Ooooh, that sounds delish!
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