A tangy and refreshing summer salad that’s mixes fresh herbs, vegetables and tart red wine vinegar. This salad is a cool side dish for any summer BBQ or picnic meal.
It also creates tremendous leftovers that grow even better with time for the elements to sit and bathe together.
This a tremendous side dish alongside the equally pungent main course of lemon-oregano baked chicken thighs.
2C vegetable or chicken broth
1C orzo pasta
Handful cherry tomatoes, halved
1-2 Persian cucumbers, diced
1/2 jar kalamata olives, coarsely chopped
2T chopped fresh thyme
zest of one lemon
1/2C crumbled feta cheese
1/3C olive oil
1/2C red wine vinegar (to taste)
Lots of freshly ground pepper
Cook the orzo pasta in the boiling liquids until al dente. About 8 minutes. Drain and rinse with cold water.
When the orzo has cooled, combine all elements (except feta) in a large bowl and stir. Continue adding red wine vinegar to taste.
Let rest in the fridge (covered with saran) for a good hour or more.
Serve with a sprinkling of feta cheese and more twists of black pepper.