53
yield: 6 cups
yield: 4 cups
Fattoush Salad
Orzo Salad
with Lemon and Parsley
8 tomatoes, diced
2 cups cucumbers, seeded and diced
1 large zucchini, barely grilled and diced
2 red bell peppers, seeded, grilled, and diced
½ cup green onions, chopped
½ cup Kalamata olives, sliced in half
½ cup basil, chopped
½ cup cilantro, chopped
½ cup parsley, chopped
6 tablespoons olive oil
½ cup lemon juice
2 tablespoons cumin
1 cup feta, crumbled
3 loaves Pita bread, grilled or toasted and broken
into large pieces
½ pound cooked orzo pasta
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
1 lemon, zest and juice
3 tablespoons Italian leaf parsley, finely chopped
¼ cup pine nuts
salt and pepper to taste
Combine all ingredients (except feta and pita) in
large bowl. Gently toss in the toasted pita. Just
before serving, sprinkle feta over the top.
In small Dutch oven or heavy stockpot, heat
olive oil over low-medium heat. Sauté garlic until
translucent for 2-3 minutes, being careful not to
burn. Gently fold in cooked orzo pasta, lemon
zest and juice, parsley, and salt and pepper. Add
pine nuts, transfer to a serving bowl, and serve at
room tempature.
Such a healthy salad! Make it with any combination of
seasonal vegetables—heirloom tomatoes are an especially
tasty addition. Have bread toasted and toss it in just before
serving. There are many variations of a bread salad with
vegetables—panzanella with baguette croutons or Southern
style with toasted cornbread croutons.
A very clean, simple salad. For a heartier entrée, double the
recipe and add shrimp or chicken.
tuscan table
