ORZO WITH DILL, FETA AND TOMATOES (for four)
3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
½ cup chopped dill
1 teaspoon grated lemon zest
1 cup orzo
1-1/2 cups (6 ounces) crumbled feta
- Toss together the oil, tomatoes, dill, zest and ½ teaspoon each of salt and pepper in a large serving bowl. Let stand at least 10 minutes.
- Meanwhile, cook orzo in a pasta pot of boiling salted water (1-1/2 tablespoon salt for 4 quarts water) until al dente, usually about 8 minutes.
- Drain orzo and toss with tomato mixture. Add feta and toss again.
from Gourmet Magazine, July, 2008
NOTE: With a few additions (scallions, Kalamata olives, shrimp and cucumbers) this side dish can easily be turned into a main course for a casual lunch. See Greek orzo and shrimp salad.