It turned out great, the flavors were good, the texture was great, and it was something different than the same old same old. I recently asked James to plant fresh basil over my grave the day I die. I would put it in EVERYTHING if he'd let me!
I'll warn you - the orzo should probably be done the day before, it took a while to cool. (I hate it when I get into a recipe the night I want to eat it and realize it's going to take days!)
Bruschetta Orzo Salad
recipe by: me! Made this one up from scratch
-1 cup of orzo
-1 cup cherry or grape tomatos
-1 cup of orzo
-1 cup cherry or grape tomatos
-2 large garlic cloves
-1/3 cup balsamic vinegar
-1/4 cup plus 2 Tbs olive oil
-1/3 cup fresh basil leaves
-1/4 cup chopped shallots (or onions)
-1/4 cup of crumbled feta
1. Cook and drain the orzo according to package directions. Toss with the 2 Tbs of olive oil and let it cool completely.
2. Heat up remaining 1/4 cup olive oil in a skillet over medium heat. Toss in shallots and let them cook for a couple of minutes until softened and translucent. Toss in garlic and let it soften and flavor the oils, it will only take 30 seconds to a minute. Don't brown or burn the garlic!
3. Whisk balsamic vinegar into the oil, shallots, and garlic, and let the dressing cool completely.
4. Cut tomatos in half (If using roma tomatos, remove the guts, and dice the firm flesh)
5. Mix the cooled orzo, cooled dressing, tomatos, and feta cheese, breaking up the orzo with a fork. (all the steps to this point can be done the night before. Add the basil just before serving)
6. Chiffonade the basil by rolling up the leaves and slicing with a knife. Stir the basil into the salad.
7. Top with additional feta cheese and serve cold.
-1/3 cup balsamic vinegar
-1/4 cup plus 2 Tbs olive oil
-1/3 cup fresh basil leaves
-1/4 cup chopped shallots (or onions)
-1/4 cup of crumbled feta
1. Cook and drain the orzo according to package directions. Toss with the 2 Tbs of olive oil and let it cool completely.
2. Heat up remaining 1/4 cup olive oil in a skillet over medium heat. Toss in shallots and let them cook for a couple of minutes until softened and translucent. Toss in garlic and let it soften and flavor the oils, it will only take 30 seconds to a minute. Don't brown or burn the garlic!
3. Whisk balsamic vinegar into the oil, shallots, and garlic, and let the dressing cool completely.
4. Cut tomatos in half (If using roma tomatos, remove the guts, and dice the firm flesh)
5. Mix the cooled orzo, cooled dressing, tomatos, and feta cheese, breaking up the orzo with a fork. (all the steps to this point can be done the night before. Add the basil just before serving)
6. Chiffonade the basil by rolling up the leaves and slicing with a knife. Stir the basil into the salad.
7. Top with additional feta cheese and serve cold.
2 comments:
That looks & sounds so good! I've never made orzo either, so I may have to give it a try.
Love the new blog look. Head over to mine and pick up something I left for you!
YUM! That looks yummy and look at you using shallots! I almost forgot about those...although I have no clue what orzo is! Shocker, I know!
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