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Categories:
orzo mustard olive oil lemons kosher salt tomatoes slivered almonds red onion green onions basil mint leaves Feta cheese
Viewed: 28 - Published at: 7 years agoIngredients
- 1 pound orzo
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- 2 lemons, juiced
- Kosher salt and freshly ground black pepper
- 2 cups halved red and yellow cherry tomatoes
- 1 cup slivered almonds, toasted
- 1 small red onion, finely chopped
- 2 green onions, thinly sliced (white and green parts)
- 2 tablespoons chiffonade fresh basil leaves
- 2 tablespoons chiffonade fresh mint leaves
- 5 ounces crumbled feta cheese
Method
- Bring a large pot of salted water to a boil over medium heat.
- Add the orzo and cook until tender yet still firm, about 8 to 10 minutes.
- Drain into a colander and let cool.
- Whisk together the Dijon, olive oil, and lemon juice in a large serving bowl.
- Season with salt and pepper, to taste.
- Add the cooled orzo, cherry tomatoes, almonds, red onion, green onions, basil, mint, and feta.
- Toss together and taste for seasoning.
- Add salt and pepper, if needed.
- Serve.
