Marinated Feta & Orzo Salad

I had a recipe very similar to this on the blog awhile ago. I thought it needed freshening up and definitely a new picture. Turns out, I changed a whole lot about it so I thought that I would just enter in a new post. After all, we all have a lot of free time on our hands these days as Covid-19 runs rampant, so may as well put it to good use.

It’s still quarantine time and I’m trying to use up what I find in my pantry. We are going out once a week for fresh vegetables and fruits, but we have so much in our freezer and in our pantry and non-perishable items scattered all over the house that we are starting to look like a grocery store ourselves.

It’s kind of fun actually. I have plans to make a recipe, and then see something different located somewhere in my home, and start to fiddle. It’s nice to have the time to fiddle. And to learn what substitutes work and what doesn’t.

I’ve always loved orzo.  Looks like rice, tastes like pasta.  Most times when I serve it to guests here in Mexico they ask if it’s rice and are (usually) happy to find out it’s pasta. It’s not easy to find here, so when I do, I usually make sure I grab a few packs of it.

The method for marinating the feta in this salad is also a good trick for other fresh cheese. Try it with goat cheese or even fresh mozzarella.

This salad is fast and easy, light and bright. Enjoy!

 

INGREDIENTS:

  • 3/4 cup olive oil, divided
  • 1 lemon, thinly sliced
  • 8 oz. piece of feta
  • 1 TAB fresh oregano, chopped (or 1 tsp dried)
  • 1 TAB red wine vinegar
  • 1 cup uncooked orzo
  • 1-15 ounce can chickpeas, drained and rinsed
  • 1/2 red onion, diced
  • fresh herb of your choice, parsley, mint or dill work best
  • salt and pepper to taste

DIRECTIONS:

Heat 1/4 cup oil in a medium skillet over medium-high heat. Add lemon slices and cook until lightly browned around the edges, about 2 minutes per side. Cut lemon slices into quarters or smaller if you prefer. Transfer lemon slices to a medium bowl. Break feta into large pieces and add to lemons along with oregano, red wine vinegar, and remaining 1/2 cup oil. Toss gently to coat and set aside.

Cook orzo as you would any pasta, drain, and rinse. Let cool slightly. In a large bowl combine orzo, herbs, chickpeas, and red onion. Stir to combine. Add feta mixture and toss gently. Add salt and pepper to taste

Serves 4.

 

 

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