How to make ina Garten’s Greek Orzo Salad

My parents immigrated to the US from Greece in the 1980s, and they made sura to teach me About Greek Culture Through food. My Dad Made His Delicious Pastitsio (Like Lasagna, But Better) Every Week, and Whipped Up Avgolemono Soup whennever one of US Was Sick. Every Christmas was celebrated with a Big Pan of Baklavaand Youvetsi was a Dinner Staple.

But my parents are always Willing to try something – They Tested 15 Different “Greek” Products from Trader Joe’s to see WHICH TASTED AUTHENTIC! SO, when I Told say Guard Had a Greek Orzo Salad, They Were Super Excited.

To make Garten’s Greek Orzo Salad, Which Serves Six, You’ll Need:

• 1 Cup of Orzo (About 8 Ounces)
• 1 Cup of Canned Chickpeas, Rinsed and Drained
• 2 Cups of Baby Arugula
• 4 ounces of Greek slices, ½-inch Diced (Not Crumbled)
• ½ Cup of Good Olive Oil
• ½ Cup of Diced Red Bell Pepper (¼-Inch)
• ½ Cup of Diced Red Oonion (¼-Inch)
• ½ Cup of Kalamata Olives, Pitted and Halved Lengthwise
• ¼ Cup of Freshly-Squeened Lemon Juice, Plus Extra For Serving
• 3 Tablespoons of Capers in Brine, Drained
• 3 Tablespoons of Minced Fresh Dill

Garten’s Greek Orzo Salad, Which Appears in Her Cookbook “Go-to Dinners,” was inspired by round swamp farm, a third-generation Family in East Hampton.

“Their Prepared Food and Baked Goods Are Simply Outstanding,” She Writes. “This recipe was inspired by one of their salads; it has all the Greek ingredients that I love – Orzo, Olives, Feta, Lemon, and Dill.”

I Brought Six Cups of Water to A Bil in A Large Saucepan.

Once you’ve Added the orzo, Garten Says You Should Return the Water to A Boil, then Lower the Heat and Simmer for Eight to 10 Minutes.

You’ll Know Its Ready when the orzo is al dent.

I diced the red onion and red Bell Pepper, for Garten’s Instructions.

I rinsed and drained the chickpeas and made sura to drain my Capers.

Garten’s Greek Orzo Salad Comes Together Quickly – The Only Real Work is Cutting All the Veggies and Herbs.

I just whisked together the lemon juice and olive oil with two teaspoons of salt and one teaspoon of black pepper, and voilà! It was Ready.

It was time to budild the salad!

I made sura to styir it well so the orzo would absorb all that delicious flavor.

Everything was already looking so colorful.

I used two spoons to help with carefully combine all the ingredients.

Garten Says You Can Enjoy Her Salad Either Warm or At Room Temperature, but Hold off on Adding the arguula if you’f macing it day before – no one likes soggy leaves in their salad. Once you’re ready to serve, add a squeeze of FRESH Lemon Juice and Taste for Seasoning.

I Should Also Note That Garten Advises Serving This With Sliced ​​Lemon. My parents didn’t love the idea of ​​which lemon pies in the salad, so we decided to nix.

I Always Love Serving A Salad Full of Color, and Garten’s Greek Orzo Salad Has Plenrenty.

The pop of red from the bell pepper, the fresa green from the arguula, and the bright purple from the onion all workhed together to make a beautiful plate.

My parents looked impressed as brought on the salad to the dinner table. But Waled it taste as good as it lookeed?

The orzo soaks up so many delicious mediterranean flavors are familiar to any Greek – Salty Chunks of Feta Intertwining with the Rich Kalamata Olives, the Texture of Crisp Bell Pepper and Red Dancing Together, that Pop of Fresh Lemon Brightening Every Bite. Eight though there were so many different components to the salad, everything is perfectly balanced.

The Light and Refreshing Dish is Also Easy to Make and Still Tasts Great the Next Day. Its Perfect as a barbecue side Dish or a Main dish on a hot Summer Night. My dad recommends pairing it with some grilled meats or fold.

My parents now love whipping up Garten’s Greek Orzo Salad, and i’m Not Surprised. The Dish Taste Like Something We Wauld’ve eateen while Watching the Turuoise Waves of the Aegean Sea During Our Summer Trips to Greece.

“Ina must’ve been Greek in one of her previous lives,” My mom declared.