My Greek Parents Tried Ina Garten's Greek Orzo Salad, and Now They Can't Stop Making It
Hey there, food lovers! 👋 So, I recently whipped up Ina Garten's Greek orzo salad, and let me tell you, it got a major thumbs up from my Greek parents! 🎉 If you’re looking for a light and refreshing dish to bring to your dinner table, this one has all the Mediterranean vibes you’ll love.
What’s in the Salad?
The salad is stuffed with all sorts of fresh ingredients:
- 1 cup orzo (about 8 ounces)
- 1 cup canned chickpeas, rinsed and drained
- 2 cups baby arugula
- 4 ounces Greek feta, diced (not crumbled)
- ½ cup olive oil
- ½ cup diced red bell pepper
- ½ cup diced red onion
- ½ cup kalamata olives, halved
- ¼ cup freshly-squeezed lemon juice
- 3 tablespoons capers, drained
- 3 tablespoons minced fresh dill
This recipe comes from Ina's latest cookbook, Go-To Dinners, and is inspired by Round Swamp Farm—a family farm in East Hampton. Ina describes it as full of all the Greek flavors she loves: orzo, olives, feta, lemon, and dill.
Nuts and Bolts of Making the Salad
Step 1: Cook the Orzo
First things first, bring six cups of water to a boil in a large saucepan. Toss the orzo in along with one tablespoon of salt and let it simmer for about 8-10 minutes until it’s al dente.
Step 2: Prep the Vegetables
While that’s cooking, start chopping those colorful veggies! Dice up your red onion and red bell pepper. You'll also want to rinse and drain the chickpeas and capers. Don't forget to halve your kalamata olives, mince the fresh dill, and dice up that feta cheese!
Step 3: Make the Dressing
Whisk together ¼ cup of lemon juice with ½ cup of olive oil, 2 teaspoons salt, and 1 teaspoon black pepper. Easy peasy!
Step 4: Assemble Everything
Once your orzo is ready, drain it and toss it in a large bowl. Pour the dressing over the warm orzo, giving it a good stir to soak in all those yummy flavors. Next, throw in your chickpeas, onion, and bell pepper. Finally, top it off with the capers, dill, olives, and feta. One more big mix to combine it all!
Step 5: Adding the Greens
Just before serving, stir in the baby arugula for a delicious pop of green. You can serve it warm or at room temperature, depending on your vibe!
The Taste Test
Now, for the moment of truth—I brought the salad to the dinner table, and my parents’ reaction was priceless. They were blown away by how fresh and delicious the dish was. The salty feta, rich olives, and zesty lemon created a delightful medley of flavors.
My family declared it the perfect summer dish! My dad even raved about how well it pairs with grilled meats or fish. 🌊
Honestly, Ina Garten must have some Greek blood in her because this recipe is reminiscent of those warm summer nights we’d spend by the Aegean Sea.
In Conclusion
So if you’re on the hunt for a salad that brings all the best flavors together, this Greek orzo salad is your go-to! It's not just a hit with my folks; it's bound to impress your family too. Give it a shot, and let me know how it turns out!
Happy cooking! 🍽️
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