by F for Food
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Photo by F for Food
F for Food's Notes:
Expand12 ounces orzo Ask a question about this ingredient
2 tablespoons plus 1/4 cup olive oil Ask a question about this ingredient
1/4 cup walnut oil Ask a question about this ingredient
1 1/2 cup crumbled seasoned feta cheese Ask a question about this ingredient
1 cup cherry tomatoes, halved Ask a question about this ingredient
1/2 cup chopped red onion Ask a question about this ingredient
1/4 cup chopped fresh mint Ask a question about this ingredient
1 handful fresh spinach, lightly steamed Ask a question about this ingredient
1 tablespoon white wine vinegar Ask a question about this ingredient
Juice of half a lemon Ask a question about this ingredient
Salt & pepper to taste Ask a question about this ingredient
Bring a large pot of lightly salted water, with the 2 tablespoons of oil, to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in oil, vinegar, lemon, garlic, spinach, feta, onion, tomatoes, mint, salt & pepper. Refrigerate and serve cold.
Ask a question about this stepA profound little something to ponder while enjoying this salad, or is it a side dish?...an entree?
I guess it could be all of the above!
Selmelier works at Meadow, a shop that specializes in salt.
Love the dish. Love the head note. Love the picture.