Mediterranean Salad, From Patricia
From nightkitchen 13 years ago
- 35 m to make
- Serves 8
My friend Patricia prepared this for me after I had had surgery, and my stomach was very unhappy. This fed me and soothed me, and it continues to do so. The whole is much more than the sum of the parts. Super for a light supper, or pretty much anything else you can think of.
Ingredients
- ½ lb. orzo, cooked, rinsed, and really really well-chilled. Really. shopping list
- 1 15-oz. can of garbanzo beans shopping list
- 4 tomatoes, cut into eighths, or shopping list
- 1 pint sweet cherry tomatoes, halved shopping list
- 1 cucumber, peeled, halved, sliced shopping list
- 1 bunch scallions, sliced thin shopping list
- ¼ lb. kalamata olives shopping list
- ½ lb. feta cheese, not crumbled much shopping list
- *Combine these ingredients for the dressing: shopping list
- 1/3 c. lemon juice (at least) shopping list
- ½ c. olive oil shopping list
- 2 T chopped parsley shopping list
- 2 T chopped fresh marjoram shopping list
- 4 T julienned basil (at least) shopping list
- 2 T red wine vinegar shopping list
- salt to taste, and the merest pinch of sugar, not honey shopping list
How to make it
- After the orzo is cold cold cold, pile on the other solid ingredients.
- Pour the salad dressing over them.
- Stir/toss gently to combine--don't break up the feta too much.
- Serve over red-leaf lettuce or arugula or whatever
- pleases you. Take big bites.
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