cherry tomatoes, halved or quartered
large shallot, thinly sliced
jalapeno pepper, seeded and minced
zest of lemon
crumbled feta cheese (French, not Greek, is creamiest)
- In a large bowl, combine half the oil, the tomatoes, garlic, shallot, jalapeno, orange juice, lemon zest and a few generous pinches of salt (maybe 1 tablespoon). The salt will draw out the juice of the tomatoes to form a dressing. Let it sit while you prepare the orzo and the avocado.
- Bring a large pot of water to a boil, add salt and orzo. Cook for 8-10 minutes, until al dente (don't overcook it!). While it's cooking, chop the avocado into small pieces.
- When the orzo is done, drain with a fine strainer and add orzo, feta cheese, and remaining oil to bowl with vegetables. Mix everything well, being careful not to smash all the avocado pieces. Add oregano and salt to taste. Eat outside with a glass of white wine.
September 18, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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