Brightland's Chef in Residence, Noreen Wasti, has created a simple orzo salad that shines with flavor and texture. Easy to prepare and sure to satisfy, it makes for a delicious dish that comes together quickly.
"This orzo salad is a must for your repertoire. Adaptable and simple with just a few ingredients, it’s ideal for when you need something unfussy, but still satisfying and delicious. I have a tendency to add a million ingredients into a dish (#extra), but this doesn’t need much else besides a really, really good vinaigrette made with shallots, grainy dijon mustard, PARASOL vinegar, and lemony LUCID olive oil. PARASOL is really the star here, it cuts through the entire salad with acidity and brightness."
"I also throw in some herbaceous dill, salty feta, and the wildcard here — chopped dates which brings in sweetness and chew. Make it a meal by adding grilled shrimp or chicken, chickpeas or any roasted veggie would be great options too — it also transports really well for all those hot girl summer picnics coming up."
Orzo Salad with Dill, Dates, & Feta
By Noreen Wasti
• 1 1/2 cups dry orzo
• 2 small (or 1 large) sized shallots, finely chopped
• 1 Tbsp whole grain mustard
• 3 Tbsp PARASOL champagne vinegar
• 1/2 cup LUCID lemon olive oil
• Salt & pepper, to taste
• 1 cup finely chopped fresh dill
• 8 medjool dates, pitted and roughly chopped
• 6 ounces feta cheese, crumbled
Cook orzo in a pot of salted boiling water until al dente (typically around 7-8 minutes) and drain.
Prepare the vinaigrette by combing the shallots, whole grain mustard, PARASOL vinegar, LUCID olive oil, salt, and pepper in a small bowl. Whisk to emulsify.
Transfer the orzo to a large bowl with the vinaigrette, dill, dates, and feta. Toss well to combine and season with salt & pepper to taste.