A perfect side dish for summer barbeques and get-togethers. Briny olives, sun-dried tomatoes, and feta cheese combine to create a rich, savory Mediterranean flavor profile that pairs perfectly with fresh herbs and a tangy lemon-anchovy dressing.
A perfect side dish for summer barbeques and get-togethers. Briny olives, sun-dried tomatoes, and feta cheese combine to create a rich, savory Mediterranean flavor profile that pairs perfectly with fresh herbs and a tangy lemon-anchovy dressing. Unlike a mayonnaise-based salad, this one is fresh and light, doesn't get soggy, and can sit out at room temperature for a couple of hours with less concern for food safety. Use your creativity and customize it with your favorite herbs and additions. If you don't like anchovies, feel free to omit them. I can guarantee that you won't know they're there, and the umami complexity will significantly enhance the dish. Not an olive fan? Improvise using capers. Have fun!
Mince 4 anchovy fillets and the garlic together, then pound them into a paste. A mortar and pestle work well for this application. Add the lemon zest, lemon juice, and white wine vinegar.
Transfer the mixture to a small jar and add the olive oil. Shake well to combine. Take a taste and add some salt, if needed, and a few cracks of freshly ground pepper. Set aside.
Cook the orzo in salted boiling water according to package directions, cooking one additional minute beyond al dente. In the meantime, prepare the remaining ingredients from the list of suggested additions by chopping and slicing them, and set them aside. When the orzo is finished cooking, drain it in a colander and transfer it to a large bowl.
While the orzo is still slightly warm, add the dressing to maximize flavor absorption. Stir in the remaining customized additions once the orzo reaches room temperature. I like to add another squeeze of lemon at this point. Add more salt if needed and more freshly ground pepper. The salad is at its best when given a couple of hours of rest in the refrigerator, allowing the flavors to mingle, and then served at room temperature. Refrigerate any leftovers for a delicious lunch the next day.