Greek Orzo Salad, for when life is moving a bit too fast.

I thought that the summer was a time to relax. I thought that despite the fact that I don’t get summers off anymore, that other people took vacations, that meetings were hard to schedule, that things simply slowed down. I thought we were all supposed to be at the beach.

Not the case. Work, extra work, wedding planning, blogging and attempting to exercise, have a social life and get away from time to time has left me a bit harried and my schedule pretty full. HOWEVER- I am going to stop complaining now, because I know it is all relative (as in, I don’t have children…) And because someone in my life is in an even crazier state: my dear cousin Laura is taking the Massachusetts Bar this week.

Now, I have never take the bar, but it sounds simply horrible. I haven’t seen my baby cousin in WEEKS or possibly even months, as she has pretty much not left the library since she graduated from law school in May. So as she gets closer to the big day(s) this week, I wanted to make sure she was still alive. What better way to provide comfort and support than to show up with a big tub of something delicious that can fill in for a few quick meals here and there. I went the extra mile and make us a batch too, since it looks like getting dinner on the table might be a struggle this week. After all, no matter how busy life gets…we still need to eat!

Notes: the recipe found in Gourmet was part of a larger article about picnic salads and show how to assemble all of the ingredients in jars for maximum freshness and ease. Great idea- but I just threw it all together. I also subbed chickpeas for black-eyed peas, because I am addicted to them and eat them as much as possible. I  decided to go with halved cherry tomatoes instead of a chopped larger tomato because I like how they hold their shape. The original recipe didn't indicate whether or not the cucumbers should be peeled, and I didn't peel them- however now I sort of wish that I did. Your call.


I plan to serve this over a bed of mixed greens with a bit of grilled chicken on the side. And then I plan to get myself back to that beach as soon as I can.

Greek Orzo Salad with Chickpeas 
Adapted from Gourmet, August 2008

Makes about 6-8 servings as a side dish, about 4 as a main dish

1 box orzo (I used whole wheat)

1 (15-ounce) can chickpeas, drained and rinsed

1 pint cherry tomatoes, halved

2 tablespoons chopped flat-leaf parsley

2 tablespoons red-wine vinegar

2 tablespoons extra-virgin olive oil, divided

1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)

1/2 cup pitted Kalamata olives, slivered

1/3 cup thinly sliced red onion

1 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon finely chopped oregano

1 cup feta, crumbled

1/4 cup peppadew peppers, diced

salt and pepper

                       

Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.

Toss chickpeas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.

Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss with chickpea mixture and crumbled feta.  Eat right now, or refrigerate until you’re ready- ENJOY!