Toasted orzo salad
Experience the delightful crunch of toasted orzo in this savory salad. Every bite is a burst of flavor with fresh ingredients like tomatoes, cucumbers, and feta cheese.
Ingredients:
- 3 tablespoons olive oil
- 1 1/2 cups orzo
- Kosher salt
- One 3-inch strip lemon zest
- 1 cup quartered grape tomatoes, optional
- 1/2 cup crumbled feta cheese (about 70g)
- 1/4 cup chopped fresh parsley leaves
- 2 tablespoons small capers, rinsed and drained
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon fresh lemon juice
Instructions:
- 1. Start by heating a tablespoon of oil in a medium-sized saucepan on medium-high heat. Add the orzo and cook it while stirring until it turns golden, which should take about 3 minutes. Pour in 3 cups of water, 1 1/2 teaspoons of salt, and the grated lemon peel. Let it come to a boil. Lower the heat to medium, cover the pan, and let it cook for about 10 minutes. Uncover and continue cooking, stirring occasionally, until the orzo becomes tender and absorbs all the liquid, usually for 2 to 3 minutes. Take it off the heat.
- 2. Move the orzo to a large bowl, discard the lemon zest, and allow it to cool for approximately 10 minutes. Mix in the remaining 2 tablespoons of oil, tomatoes (if desired), crumbled feta cheese, parsley, capers, dill, and freshly squeezed lemon juice. Season with more salt and pepper to taste. You can serve it while it's warm or at room temperature.
Summary:
- Calories: 1169 kcal
- Fat: 59 g
- Protein: 33 g
- Carbs: 129 g
- Potassium: 860 mg
- Magnesium: 127 mg