Well hello there! We almost forgot how much we like Sundays in the kitchen with the music turned up. Today we were listening to Death Cab’s new album. Death Cab always reminds me of when we first met. ♥
So it’s summertime! Our basil was begging to be picked, so we decided to make one of our favorite salad recipes. It’s crisp, refreshing, and the leftovers make great quick meals throughout the week. Scott says “Jump on it.”
Mint always surprises me — it tastes so different when it’s incorporated into a savory dish with feta. It adds an earthy quality rather than bowling you over with minty-ness.
Though we loved the original recipe, we made a few tweaks. First, you have to chop those onions and celery really finely. Second, we scaled back on the mint just a bit. Third, we did a bit less feta — feta is such a good, strong flavor, and so salty that a smaller amount goes a long way. And lastly, if you’re making a big batch to eat throughout the week, only dress what you’re going to eat. Otherwise the orzo soaks up all of the dressing and gets a bit soggy.
Minted Orzo Salad
Adapted from Can You Stay For Dinner
• 4 c. chicken broth
• 4 c. water
• 3 c. orzo
• 2 15 oz. can chickpeas, drained and rinsed
• 1 c. celery, finely chopped
• ½ c. red onion, finely chopped
• ½ c. basil, finely chopped
• ½ c. mint, finely chopped
• ½ c. feta, crumbled
Red Wine Vinaigrette:
• ½ c. red wine vinegar
• ¼ c. lemon juice
• 1 ½ T. honey
• 1 t. black pepper, freshly ground
• ½ c. olive oil
• 4 cloves garlic
- Cook orzo in boiling chicken broth and water until just tender. Drain and let cool slightly.
- Combine with chickpeas, feta, red onion, celery, basil, and mint in a large bowl. Set aside.
- Combine all vinaigrette ingredients in a blender and pulse until well combined and emulsified.
- Before serving, pour dressing over the salad mixture and toss to coat — leaving any salad that won’t be immediately served undressed.
- Serve at room temperature or chilled. Enjoy!