Friday night I planned to bring a salad to the monthly women’s worship at our church, so I came home a little early from work so that I could get it made in time. It is a fairly simply Orzo Salad that I make quite often and is always a hit with a crowd, so I wasn’t too concerned. The pasta was boiling, the dressing was made and I was busy chopping vegetables. I wanted to be sure to leave myself a few minutes to take a couple of pictures for the upcoming cookbook, when the phone started ringing, and ringing and ringing.
The salad got made, the pictures taken, but I couldn’t figure out why the salad tasted a little bland. There was no time to worry about it because by this time I was starting to run late, so I adjusted the seasonings, grabbed the salad and headed out the door. As I was about halfway to the church, it hit me like a lightning bolt…I forgot to add the feta! After a quick stop at the grocery store for a package of feta, I mixed it in at the last-minute and it salad regained its lost personality. It was a hit and the bowl was empty without a single bite left over.
1 pound orzo
1 large yellow pepper – fairly small dice
2 cups red grape or cherry tomatoes
1 7-oz package of feta cheese (crumbled by hand)
4 – 5 green onions, white and green parts chopped
1 cup fresh basil – chopped
Whisk both vinegars, citrus juice and honey in a small bowl. Add a couple of dashes of hot sauce. Gradually whisk in oil. Salt & pepper to taste. Set aside.
Slightly undercook orzo according to package directions. Drain and rinse with cold water. Transfer to large bowl. Add pepper, tomatoes, green onion and basil. Mix well. Hand crumble and add the feta, then add dressing and mix thoroughly Taste and add salt and pepper as necessary.