Blogging Marathon# 60: Week 2/ Day 1
Theme: Take-Away dishes from Metropulos, Santa Barbara
Dish: Greek Orzo Salad
My theme for this week's blogging marathon is very interesting. Valli gave us a list of 10 best take-out restaurants in 3 travel destinations. We had to pick a destination and a restaurant from that list and cook 3 dishes for the week.
After a lot of browsing, I chose Metropulos restaurant from Santa Barbara. It is a fine foods market that sells amazing sandwiches, paninis and a ton of gourmet specialty food items. After reading about the place I have added it to my bucket list of places to visit :-)
Their menu had a ton of dishes that I wanted to try but I found some that I really wanted to make on their catering menu. So for the first day, I made this quick and easy Greek Orzo salad. It is packed with veggies and herbs and tasted very good. The dressing is light and fresh and does not weigh the salad down.
Salad tasted good when served right away, but tasted even better after a few hours. I think this will make a great dish to make for a potluck, picnic and lunch boxes.
My theme for this week's blogging marathon is very interesting. Valli gave us a list of 10 best take-out restaurants in 3 travel destinations. We had to pick a destination and a restaurant from that list and cook 3 dishes for the week.
Their menu had a ton of dishes that I wanted to try but I found some that I really wanted to make on their catering menu. So for the first day, I made this quick and easy Greek Orzo salad. It is packed with veggies and herbs and tasted very good. The dressing is light and fresh and does not weigh the salad down.
Greek Orzo Salad
Ingredients:- 1cup Orzo
- 1cup Artichokes, drained and chopped
- ½cup Kalamata Olives
- 1cup Cherry or Grape Tomatoes, halved
- 1 Medium Cucumber, seeded and diced
- 4 Green Onions, chopped
- ⅓cup Fresh Parsley, chopped
- ¼cup Olive oil
- 2tsp Dijon Mustard
- 3tbsp White wine vinegar
- 3tbsp Fresh Dill, finely chopped
- 3tbsp Fresh Parsley, finely chopped
- As needed Feta Cheese, for garnish
- To taste Salt & Pepper
- Cook orzo according to package instructions which is same as any other pasta. Bring a pot of water to boil, add orzo and boil for 7~9 minutes. Drain and set aside.
- In the meantime, whisk olive oil, mustard, vinegar, salt and pepper in a small bowl.
- To the cooked orzo, add chopped artichokes, olives, tomatoes, green onions, dill, parsley and the dressing. Toss, taste and adjust the seasoning. Sprinkle with feta cheese and serve.
Lets check out what my fellow marathoners have cooked today for BM# 60.
I love orzo - your salad looks fantastic
ReplyDeleteThe salad looks inviting thru your lens.
ReplyDeleteThe salad looks very refreshing .I have to look u for the ingredients but I would definitely try it.Pictures are great as usual.
ReplyDeleteThis is in my todo list. Its high time I should try this. :-) Looks colorful and yum
ReplyDeleteWow what healthy plate of salad this is.
ReplyDeleteWat a healthy and super filling salad, i dont mind having this salad for my today's lunch..Breathtaking clicks there.
ReplyDeleteOrzo looks great ! thanks for introducing us to a new ingredient : new to me definitely :)
ReplyDeleteYet to try orzo. But salad looks amazing.
ReplyDeleteAll the ingredients look amazing. I have to try this.
ReplyDeleteThat looks amazing!!! very filling and colorful!!
ReplyDeleteThe salad just looks amazing. I have always wanted to try a salad with orzo and this is something I would be making soon.
ReplyDeleteVery colourful salad. Looks so good...
ReplyDeleteVery inviting salad, Pavani.
ReplyDeletePavani i just cant my eyes off the screen. Salad looks so colourful!!
ReplyDelete