Description
This is one of the best salads I have ever eaten. The balance of flavors is perfect. We make this all the time for family gatherings and it doesn’t last long.
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh squeezed lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano, crushed in hand
- 1/2 teaspoon sea salt, plus more to taste
- 1/8 teaspoon ground black pepper, plus more to taste
- 1/2 teaspoon granulated sugar
- 1 cup orzo
- 1/4 cup pine nuts, toasted
- 1/4 cup golden raisins
- 3 tablespoons red onion, finely chopped
- 3 tablespoons black olives, finely chopped
- 1/4 cup fresh basil, chopped
- 2 oz feta cheese, drained and crumbled
Instructions
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Fill a large pot with about four quarts of water and 1/2 teaspoon sea salt. Place it on the stove and turn to high heat.
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While water is heating up, in a large bowl, whisk together, olive oil, lemon juice, dried oregano, garlic, 1/2 teaspoon sea salt, 1/8 teaspoon pepper, and sugar to make a dressing.
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Add orzo pasta to boiling water and cook for 8 minutes, stirring occasionally. Once pasta is done, drain and transfer it into the bowl with the dressing. Toss to coat.
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While pasta is cooling, heat a skillet on medium heat. Once skillet is hot, pour in pine nuts. Stir pine nuts constantly, until all sides are evenly toasted. Remove from heat and pour into large bowl with pasta. Add raisins, black olives, red onions, and basil. Stir to combine.
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Lastly, add feta and toss gently. Add more salt and pepper to taste.
Notes
Make sure not to overcook the orzo pasta. Any longer than 8 minutes and it could turn to mush.
We always make a double, or triple, batch of this because it is so good.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Salads