Salads in January have to be good. During the post-Christmas diet season, it is all too easy to fall off the calorie wagon. Even if you are blessed enough not to be on a diet, a tempting salad can’t hurt.
Orzo, tomato, feta salad has all the right salad fixings — healthy ingredients with a happy colorful look. Healthy and happy isn’t that what we all want to be? Eating right makes everything easier even on the coldest winter day.
Orzo, Chickpea, Tomato, Feta Salad
Ingredients:1 cup orzo dried pasta 3 tablespoons fresh lemon juice ¼ cup olive oil 2 tablespoons Dijon mustard ½ teaspoon dried basil ½ teaspoon dried oregano 3/4 cup feta cheese 1/3 cup red onion, thinly sliced 1/2 cup pitted Kalamata olives sliced 1 cup canned chick peas, drained 1 cup cherry tomatoes
Boil 4 cups of water in a large pot. Add orzo pasta and cook just until tender, stirring occasionally. Drain in a colander and rinse under cold water. Set aside to cool.
In a large bowl, stir together lemon juice, olive oil, mustard, basil and oregano. Add feta cheese, onion, olives and chick peas.
Garnish with halved cherry tomatoes, just before serving. Only use the amount of tomatoes that you plan to eat right away. Leave the remaining tomatoes uncut on the kitchen counter. Refrigerated tomatoes taste like glue.
Season to taste with salt and pepper. Serve immediately and refrigerate any leftovers without any tomatoes.