Tomato Orzo Salad with Basil, Yogurt & Mint

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by Chef Chuck Wiley, Café ZuZu at the Hotel Valley Ho

azfamily.com

Posted on June 25, 2013 at 9:19 AM

Updated Tuesday, Jun 25 at 11:18 AM

Yield:    4 servings                            

As needed        Kosher salt
1 cup                  Orzo
1 Tbsp               Olive oil
2-3 each            Ripe tomatoes (approx 1lb), cut in small dice
1/2 each            Red onion, small dice
½ each              Cucumber, peeled, small dice
1/4 cup              Pine nuts, toasted
1/4 cup              Basil, thinly sliced
To taste             Freshly ground black pepper
1 recipe             Yogurt Mint Dressing (recipe follows)
As needed        Basil leaves
¼ lb                    Multi-colored cherry tomatoes, halved or quartered depending on size


1.    Fill a medium saucepan with 5 cups water and bring to a boil. Add 1 tsp salt and stir in the pasta; cook approx 5-7 minutes until al dente. Drain well and transfer to a mixing bowl.

2.    Pour olive oil over orzo and toss to coat.

3.    Stir in the diced tomatoes, onion, cucumber, pine nuts and sliced basil. Season with salt and pepper to taste. Transfer to a serving bowl and drizzle with the Yogurt Mint Dressing. Garnish with the basil leaves and cherry tomatoes. Serve at room temperature.


Yogurt Mint Dressing


1 cup            Yogurt (prefer Greek)
2 oz               Feta cheese, crumbled
2 Tbsp          Mint, chopped
1 each           Lemon (zest and about 1/2 Tbsp of the juice)
1 Tbsp          Red wine vinegar
1 tsp              Honey
To taste        Kosher salt and freshly ground black pepper


1.    Whisk together all ingredients in a mixing bowl; taste for seasoning.

 

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