Summer Orzo Salad

I have a thing for olives. I guess you could say...olive olives. (Cricket. Cricket.) The way that I love olives...you'd think we've been involved since I was a wee one. Untrue. Growing up, I detested olives. Hated. I think it's because my sister used to put those green olives that come in a briny jar (you know, the ones that are red in the middle?) on her fingers and suck them off, one by one, with a big smile on her face. Really grossed me out. I'm thankful that I've come around, because olives are definitely in the running for my top three favorite foods. (The list reads: 1. Butter 2. Ice Cream 3. Olives. Oh! And carbs! I love carbs.) Because I haven't yet discovered a way to successfully incorporate olives into butter and/or ice cream, this summer orzo salad is a more palatably acceptable alternative. And look! Carbs!

Make this for a potluck dinner. Or bring it to a picnic. Your friends will love you. Save some for yourself in the fridge. You will love you.

Summer Orzo Salad 

Modified from my mom's recipe

Ingredients:

1 medium tomato, chopped and seeded (or about 1 cup, if using cherry or grape tomatoes)
1 cup olives, chopped and pitted (I use kalamata)
1 cup english cucumber, chopped and seeded
1/4 cup finely chopped red onion
2 cups uncooked orzo
2 tbsp extra-virgin olive oil
1+ cup feta, crumbled
1 tbsp balsamic vinegar
Salt & pepper, to taste

Directions:

So what you want to do is take these lovely, healthy, vibrant ingredients (or any other lovely, healthy, vibrant ingredients of your choosing)...

 

 

 ...and do yo' thang with a knife and a cutting board until they look something like this:

And now here's the best part: You're almost done. Yes. I said it. I'll say it again. Almost! Done!

Prepare your orzo per the instructions on the box and douse it in a little extra virgin olive oil. Then, throw the freshly chopped veggies on top.

Now, add the feta. And, may I just say: If lovin' feta is wrong...then I don't want to be right.   

 Throw, oh, you know. A whole box of feta on there.  

Add the vinegar, mix it up with a spatula, and season with a little s&p. If you're feeling extra fancy, add a tbsp or two of fresh parsley before serving.

Serve hot or cold. I actually prefer this dish cold. Allowing it to soak up the flavors for a few days only enhances the taste.

It's almost too pretty to eat. Almost.