Tomatoes….Feta….. I could stop there and that alone is something of a perfect combination, but let’s go on… add in a healthy handful of basil… another of green onions, toasted pine nuts and a pile of orzo… dress all up with an impeccably balanced vinaigrette and w-o-w. You have a combination of flavors so great, you’ll end up making it for every gathering you host or attend all summer long. My guess is…not one of these events will pass before you’ll be asked for the recipe either…it’s just one of those killer dishes. I usually double the amount for a crowd and there’s still not a whole lot left at the end of the day. It’s crazy-easy to throw together and keeps remarkably well in the fridge for a few days. Okay… my pitch is over. From this point on…it’s yours to do with as you please!
Orzo with Tomatoes, Feta and Green Onions
Bon Appétit | April 2006
by Giada De Laurentiis
Yield: Makes 8 servings
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups chicken broth
1 pound orzo (or riso)
2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted
Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.