Category: Mediterranean

Orzo & Feta Salad
Italian · Mediterranean · Recipes · Side dish

Orzo & Feta Salad

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This is a very refreshing salad to bring to a party or serve at lunchtime. We used to have a grocery store that made an excellent version of this, and the recipe that follows is the inspiration. I also borrowed heavily from a version that Gia DeLaurentis makes. The beauty is you can add or sub in any ingredients you want. For example, there are versions with fresh tomatoes or garbanzo beans – whatever inspires you.

Recipe level: easy

Serves: 6

Time: 20 minutes

You will need:

  • 1 1/2 c. orzo
  • 4 c. Chicken broth
  • 1/4 cup red onion, minced
  • 3/4 cup feta
  • 1/2 cup sweet pepper, chopped fine
  • Sundried tomatoes, chopped fine
  • 1/4 c pitted kalamata olives, quartered

For the dressing:

  • 1/2 c. Red wine vinegar
  • 1/4 c. fresh lemon juice
  • 3 tsp honey
  • 2 tsp salt
  • 3/4 tsp black pepper
  • 1 c. Virgin olive oil
  • 1/2 c. fresh basil
  • 1/4 c. Fresh mint

Step one:

Boil the chicken broth and add the orzo. Make sure to stir, because orzo can get starchy. Cook for about seven minutes and then drain and set aside.

Step two:

Assemble the dressing and then toss with drained orzo.

Step three:

Chill in the refrigerator until ready to serve.

 

Appetizer · Mediterranean · Recipes

Basalmic Goat Cheese crostini

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Here was an experiment that began with a delicious baguette and some left over goat cheese. This turned out nicely and we paired it with some Chianti. You can choose to toast the whole bagueet or slice it and toast it as crostini

You will need:

  • Fresh baguette
  • 8 oz goat cheese
  • Handful of spinach
  • 1/2 cup cherry tomatoes
  • 1/2 small red onion, sliced thinly
  • 2 tbs olive oil
  • Basalmic glaze (you can make it or buy it)* recipe below

Step one:

Cut baguette in half and place on a baking pan. Preheat oven to 350. Brush with a little olive oil.

Step two:

Heat olive oil on medium high heat. Add red onions and cook down onions for at least 5 minutes. Add tomatoes and a little bit of salt. Cook until onions are caramelized (around 15 minutes total).

Step three: 

Add onions and tomatoes to the baguette (or crostini). Add goat cheese and fresh cracked pepper. Place in oven and cook for 8 -10 minutes.

Step four:

While bread is cooking in the oven, slice spinach and gently sauté over medium heat using the same pan you used for the onions. Cook until tender and set aside.

Step five:
Sprinkle spinach on top of the bread and drizzle with basalmic glaze. Enjoy!

To make a homeade balsamic glaze:

Bring 2 cups balsamic vinegar and 1/2 cup brown sugar to a boil and reduce heat for twenty minutes.