The orzo and feta salad turned out quite nicely. It turns out that the recipe has migrated from the Dean & DeLuca website, which no longer offers any recipes, to the Dean & DeLuca Cookbook. By looking at the index on Amazon, I was reminded that this salad was supposed to have mint in it. Oh, well; it wasn’t bad without it. Here’s my reconstructed version of the recipe, sans mint.
- 1 pound orzo
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Pepper
- Juice from 1 lemon
- Zest from 1/2 lemon, minced
- 1 medium cucumber, peeled, seeded, and diced
- 1/2 red bell pepper, diced
- 1 cup feta, crumbled (about 1/3 pound)
Cook the orzo according to the package’s instructions. Rinse under cold running water and drain.
In a medium bowl, toss the orzo with the olive oil, salt, pepper, and lemon juice and zest. Add the cucumber and bell pepper and toss. Add the feta and toss. Serve at room temperature.
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Dude, that salad rocked. You’ll get the pie crust recipe soon.
I made this again, with mint this time. A heaping tablespoon of finely chopped mint is about right.