Wednesday, July 8: Tomato Orzo Salad with Basil, Yogurt & Mint by Chef Chuck Wiley


Tomato Orzo Salad with Basil, Yogurt & Mint

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

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.

Pour olive oil over orzo and toss to coat.

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

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