Mediterranean diet lovers? This recipe’s for you! My mom and I teamed up this week! She made this delicious orzo salad with mint, olives and garbanzo beans(originally by Trisha Yearwood)And I topped it with the Summertime Soufiko. The result was a perfectly balanced dish from Greece. Save this recipe for summer- it’s served cold and gets better the next day.
MOM’S ORZO SALAD
4 servings
35 minutes
Ingredients:
- 4 cups chicken broth (or veggie)
- 1 ½ cups dry orzo
- 1 15-oz can garbanzo beans, drained and rinsed
- 1 ½ cups (about 25) grape tomatoes, rinsed
- ½ cup feta cheese, crumbled
- ½ cup pitted and halved kalamata olives
- 3 Tbsp. Red wine vinegar
- 3 Tbsp. Olive oil
- 1 small red onion, finely chopped
- Salt and pepper
- Handful of fresh mint
Directions:
1. In medium saucepan bring chicken broth to a boil. Then add the orzo and cook 7-8 minutes, stirring frequently until al dente. Drain orzo and let cool completely.
2. Then, add all remaining ingredients to orzo and stir in. Serve at room temp or cold.
