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