Seeing as I started the summer with a delicious orzo salad, roasted shrimp orzo, I figured I should end the summer with one. I broke open a cookbook I got for my birthday from my Mom.
So far, this cookbook is great! I love the recipes (there are a ton) and the saucy commentary with the recipes. This one was pretty simple. I subbed the mozzarella for feta because it’s what I had on tap. This recipe took literally no thought to put together and was great cold the next day. We had a mini heat wave last week with temps in the 90′s. Having no AC, a cold lunch was necessary. I couldn’t bear to turn on the oven.
Tomato, Basil and Feta Orzo Salad
3 servings of orzo
1/8 cup chopped basil
1/8 cup EVO
1 tablespoon EVO
1 cup grape tomatoes, halved (I used orange and yellow ones from the FM)
1 small minced clove of garlic
1 cup crumbled feta
Sprinkling of pepper and sea salt
Combine the halved tomatoes, basil, salt, pepper, feta, and 1/8 cut EVO in a bowl. Stir and let sit for 1 hour. This was great because it allowed me to get a post run shower in. Wahoo!
After an hour, cook the orzo. Combine the cooked orzo with the other ingredients and the additional tablespoon of EVO. Salt and pepper to taste.
Seriously, can a meal get any easier? I don’t think so. The tomatoes were so fresh and amazing, because they’re in season now. The feta melted just slightly onto the orzo and the basil. Be still my heart it was so good! Is there a better flavor combination than tomatoes and basil? Nope.
This makes three servings. With my marathon appetite I housed a serving and a half and chilled the other portion for lunch the next say. As I mentioned above, it was so hot that the chilled portion came in extra handy. I don’t think I would have heated it up if I could have; it was great cold like all orzo salads. This is something I can see myself making in mass for several days worth of lunches.