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Vermont Orzo / Tomato Salad with Feta and Olives
This recipe has been in our family here in Vermont for years. We are fortunate here in Ludlow to be able to shop at a market that has outstanding produce as they distribute to most of the restaurants in the State. We usually make this salad once a week when we can get ripe local tomatoes and usually double or triple the recipe.
Cook orzo according to package for al dente. Drain and rinse with cold water. Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato. In small bowl, whisk together oil and lemon juice. Mix into salad. Salt and pepper to taste. Refrigerate and chill before serving. If you use dried dill, be sure to use plenty.
Serves: 6 as a side dish. Also great as a main dish for lunch.
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