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.
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.