We’ll get you to the beach on time!
By Lisa Zaslow Segelman
Yes, I am among those folks who thought for too long that orzo was rice, even with its Italian name. It’s an understandable mistake as orzo has the size, shape and appearance of one of the world’s staple foods, the humble grain of rice.
Orzo is in fact a rice-shaped pasta that finds its way into side dishes and salads with increasing regularity. The pasta originated in Italy but has become a part of other cuisines, especially Mediterranean cooking. It’s also known as “rossini” and is used in Italian wedding soup). Orzo means barley in Italian as the pasta looks like a grain of barley.
You’ll find the traditional Greek dish “Giouvetsi”, a lamb and tomato sauce dish made with orzo and paella and other Basque dishes (northern Spain) substitute orzo for rice in pilafs and casseroles.
Back here at the shore, it’s worth noting that orzo partners nicely with summer flavors like mint, asparagus and lemon.
Through the many barbecues and dinners for a crowd that are part of shore life, I’ve gotten good at knowing what dishes will become requested favorites. Then there’s the recipe ask. The truly spectacular ones result in people asking for a text, email or link that includes the recipe. And surprisingly enough, the request is often from non-cooks who don’t cook but are good eaters with excellent palates!
“The Orzo Salad” is one of those dishes. It includes an array of fresh vegetables, hearty textures, and flavor-packed additions. Dressed with easy, homemade Greek salad dressing, it can be assembled the night before or morning of your dinner or barbecue. As a member of the Beach Bum Cooking Club, you’ll get to the beach on time.
World’s Greatest
Orzo Salad
Prep time: 40 minutes
Serves 12
Serve in a nice flat bowl that shows off the spectacular ingredients
- 3 cups dry orzo pasta
- 3 T red wine vinegar
- 3 T fresh-squeezed lemon juice
- 1 tsp oregano
- 1 tsp garlic salt
- 1 tsp salt
- 4 Persian cucumbers cut in half vertically and sliced ¼ inch thick
- 4 cups red and/or yellow cherry tomatoes
- 2 cups canned or cooked drained and rinsed chickpeas
- 1 cup sliced red onions 11.5 cups Kalamata olives, pitted
- 2 cups fresh basil and/or mint- try growing some in your garden: easy!
- Prepare the orzo according to package directions. Drain in a colander and drizzle with some olive oil. Mix in and spread on a baking sheet lined with foil or parchment paper. This is a good trick to keep the pasta from sticking as it cools.
- While you’re waiting for the pasta to cool, prepare the Greek salad dressing.
- Place salad ingredients in a large bowl. Toss cucumbers, tomatoes, feta, red onion, olives, chickpeas with the cooled orzo. Add the lemon juice, vinegar and spices, salt and pepper plus ½ the fresh herbs.
- Just before serving, mix well, taste and add in additional dressing or pinch of recipe spices as needed. Watch this salad disappear. Keeps well for 3-4 days. Guests may request a container of orzo salad to go.
Greek Salad Dressing
- makes 1 ½ cups
- 1 cup extra-virgin olive oil
- ½ cup red wine vinegar
- 4 minced garlic cloves
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Dijon mustard
- 1 tsp kosher sea salt
- Freshly ground black pepper to taste
Method:
Whisk olive oil, vinegar, garlic, oregano, basil, mustard, salt and pepper in a medium-sized bowl. Pour ¾ cup over the orzo salad, adding more to taste, or serve the extra alongside the salad.
Lisa is an advertising copywriter (think ‘Madmen’ without the men), journalist and columnist. Claim to fame: Lou’s waitress for four teenage summers. For column comments, story ideas, or to get on her “quote” list for future columns: redshoeslzs@gmail.com
