Ludlow Victorian

Ludlow, Vermont

Specialty Recipe

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.

Ingredients:

1 cup orzo pasta

1 cup feta cheese, diced

3 Tablespoons fresh parsley, chopped

3 Tablespoons fresh dill, chopped

1 ripe tomato, coarsely chopped

1/4 cup virgin olive oil

1/4 cup green olives

1/8 cup lemon juice

salt and pepper to taste

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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