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San Francisco was able to sneak in one more weekend of warm sunshine last week before the “cold front” took the city over – and by cold, I mean high 40’s. Naturally, Annie P. and I took advantage by pulling out our favorite summer dresses and hosting a gathering on the deck of her family’s house in Telegraph Hill. As you can imagine, the views from this deck are incredible – and they go perfectly with Mediterranean Orzo Salad and multiple bottles of wine.

This is what winter in San Francisco looks like.

This is what winter in San Francisco looks like.

Mediterranean Orzo Salad (serves 8-12)

  • 3 TB olive oil
  • 2 cups cherry tomatoes, halved
  • 1/2 cup chopped dill
  • zest of 1 lemon
  • juice of half lemon
  • 1 cup dry orzo
  • salt and pepper to taste
  • 1 cup crumbled feta

In a large mixing bowl, combine olive oil, tomatoes, dill, and lemon zest and juice. Taste and adjust for seasoning.


Meanwhile, boil a large pot of water. Add orzo and cook for 10-12 minutes or until done. Add orzo to bowl and toss to combine with tomato mixture. Then add feta and toss again until all ingredients are evenly mixed. Serve at room temperature.


I used to not like dill, but I think it’s the perfect addition to this pasta salad, and not overwhelming at all (Annie P. agreed). This is a great side dish to grilled sausages or burgers, or you can use as an indoor dish with a lamb roast.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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