When the weather starts to turn toward summer (finally!), we gravitate toward salads for our main course. Tonight, I assembled Lidey Heuk‘s Orzo Salad which, by-the-way, makes a ton so would be a good candidate for bringing to a summer gathering.
The addition of fresh herbs – I used a combination of mint and parsley – makes this salad taste. Since those herbs can be a bit different every time, there are endless possibilities here. I was out of canned garbanzos so I exchanged those for a bean I did have – in this case, red kidney beans.
I’ve gifted this recipe from the New York Times, where Lidey Heuk is a regular contributor. To find more of her creations, visit Lidey Likes.
Lidey Heuk’s Orzo Salad
Ingredients:
- orzo
- extra-virgin olive oil
- red wine vinegar
- red onion
- garlic clove
- dried oregano
- cherry or grape tomatoes
- 15-ounce can chickpeas
- Kalamata olives
- feta, crumbled
- English cucumber
- fresh parsley, dill or mint
Four Nights A Week 
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