posted by Polar Bear 06-25-100 2:08 PM
Orzo Salad - Greek Style
2 cloves garlic
6 Tbls. olive oil
3 Tbls. fresh lemon juice (from 1 large)
1 Tbls. fresh oregano or mint
1-1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. plain red chile sauce
10 oz. frozen chopped spinach
1-1/2 lb. fresh tomatoes (regular or cherry) (or 28 oz canned whole)
1/2 lb. medium-cured olive
1/2 lb. feta (preferably barrel-aged)
1 medium red onion
1 lb. orzo (or other small pasta)
Toast garlic (unpeeled) in dry skillet until softened, about 10 minutes; let cool, peel and mince finely. Combine in a large bowl with olive oil, lemon juice and seasonings.
Add each of remaining items to bowl as prepared. Thaw spinach; drain well. Blanch tomatoes 30 seconds in boiling water, rinse with cold water, peel, seed and cut in 1/4 by 1/2 inch dice (if canned, seed, dice and drain well). Pit olives; halve lengthwise. Cut feta in 1/4 inch dice. Slice onion thinly and cut into 1/8’s.
Cook orzo just al dente in salted boiling water; rinse with cold water and drain well.
Toss salad gently (take care not to crumble feta more than necessary). Chill several hours or, better, overnight. Toss again before serving, chilled but not fully cold.
NOTE: Do not substitute dried oregano or mint for the fresh, as they would be too gritty. If unavailable fresh, simply omit them.