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Middle Eastern Orzo Salad
Joseph Mishler, Executive Chef at Devon Seafood Grill
Ingredients:
3/4 pound of Orzo
1 1/2 pounds of tomatoes, about 3, seeded and chopped (about 3 cups)
1 large cucumber, seeded and chopped (about 2 cups)
6 scallions including green tops chopped
1 cup chopped fresh flat leaf parsley
6 tablespoons chopped fresh mint
Juice from 2 lemons
2 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
1/4 cup olive oil |
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Directions:
In a large pot of boiling, salted water, cook the orzo until just done about 12 minutes. Drain. Rinse with cold water and drain thoroughly.
Combine with the tomatoes, cucumbers, scallions, parsley and mint.
In a small bowl, whisk the lemon juice with the salt and pepper. Add the oil slowly, whisking. Pour the dressing over the salad and toss.
Yield: 6 servings
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