Rsc Summer Salad

"using light mediterranean ingredients, for rsc."
 
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Ready In:
27mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • cook orzo according to package directions.
  • rinse under cold water and drain well, put into a large bowl.
  • whisk lemon juice, oregano, mustard, and lemon zest in a small bowl. whisk in olive oil.
  • add half of this mixture to the orzo.
  • to the orzo add peppers, scallions, olives, capers, feta cheese, tuna, and toss well. stir in tomatoes and basil, season with salt and pepper, add additional dressing to taste.

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Reviews

  1. After having this in my cookbook since 2005, I made it last night. It's summer here, and so hot. Used the small plum tomatoes (grape tomatoes to you??) which are sooo sweet. The flavours were great. It also happens to be pepper time now, and the lovely veggies are available in abundance. Loved the idea of lemon zest and capers. (Terrible confession: I left out the tuna, because I made a fairly similar recipe WITH tuna for guests some days ago). We had, of course, a cold sauvignon blanc wine with it, oven-roasted chicken pieces (separately), as well as a French-type bread. A GREAT salad.It's hot now, and this was a lovely warm-evening-meal. Thanks Chia!!
     
  2. We enjoyed the complexity of this refreshing salad. There was a different flavor in every bite. DH gave it 4 1/2 stars because it is almost perfect but needs a bit of adjustment for us. The flavor combinations went well together yet were a bit heavy on the lemon for our tastes. We would cut down on the lemon peel and perhaps omit the capers. The cheese, olives and tuna all lend a bit of oil so we would also cut back a bit on the olive oil. Thanks for a great maindish salad.
     
  3. Wonderful summer eating! Loved everything about this light salad. It became pretty obvious that the chef who created this recipe had gone to great pains to get all the ingredients right on the mark cause they all worked together and there was just enough of each (maybe another pepper - a green one?). Good luck, chef!
     
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RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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