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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This salad is named after Eris, my boyfriend's favorite Greek Goddess, the one of discord. It really sounds like these ingredients shouldn't meld, yet, they do. It's a blend of traditional Middle Eastern flavors with a touch of heat and topped with an unusual garnish. Read more . I am posting this one as 2 servings because I'm gearing it more towards a light lunch you might share with a girlfriend over a glass of wine. Ingredients:
4oz orzo |
2t quality olive oil |
1 small or 1/2 medium onion, chopped |
4 cloves garlic, minced |
1/4 cup banana peppers(hot or mild), sliced |
1/4 cup chicken or veggie stock |
1t fresh lemon juice |
1/2 cup pitted and chopped kalamata olives |
1/4 cup chopped peppadews or roasted red peppers |
6-8 cherry tomatoes, halved or quartered(or, 12-14 grape sized) |
10-12 green grapes, halved |
1/4 cup garlic and herb flavored feta cheese, crumbled |
1/4 cup pine nuts(toasted, preferably) |
2t capers |
olive oil for frying |
Directions:
1. Cook orzo per package directions.
2. Meanwhile, in small pan, saute onion in 2T olive oil, over medium heat for about 3 minutes
3. Add banana peppers(*if using fresh, if jarred, skip this step and add with peppadews/red peppers)
4. Continue to cook until onions just begin to caramelize on edges. See Photo
5. Add stock to hot pan and when sizzling stops, add lemon juice, olives, peppadews/red peppers, tomatoes and banana peppers, if using jarred or canned variety
6. Add tomatoes and keep on very low heat
7. When pasta is done, rinse with cold water and drain well.
8. Immediately add to pan of veggies and stir to combine. Add grapes and stir. At this point, you can either leave it on low to stay warm, remove from heat to serve room temperature, or refrigerate and serve cold.
9. When ready to serve, heat 2T olive oil in skillet until water drops dance on the oil
10. Drain capers well and pat dry on paper towel
11. Carefully drop capers in oil(add all at once and stand back! ;) and let them pop and scatter in the pan See Photo. They are done when buds are open and capers are lightly crisp
12. Remove from oil and drain well. See Photo
13. To serve salad, top each portion with feta, pine nuts, and fried capers
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