Our Favorite Summer Table Top Decor & Orzo Salad Recipe
Summer is for dining al fresco! To help you make the most of your summer at home, we’ve stocked up on gorgeous outdoor table top accessories like these Cane Hurricanes, Ruffle Melamine Bowl & Serving Set, and Matouk Border Napkins. Check out our new Table Top Collection for more!
When it comes to what to serve, we’ve been turning to our friend Stacey Snacks for ideas. This orzo salad she makes is so easy, and perfect for summer dinners! It’s delicious with grilled foods, especially grilled shrimp or salmon. You can make it hours ahead and serve it cold or at room temperature.
Orzo Salad:
(you can double this for a crowd!)
1/2 box (8 oz.) of orzo (cook 9 minutes)
1 English hot house cucumber, the kind wrapped in plastic
1 yellow bell pepper, diced
5 scallions, sliced
basket of cherry tomatoes, halved
1/2 cup of pitted Kalamata olives, cut in half
big handful of fresh dill
feta cheese, crumbled
Dressing:
1/4 cup red wine vinegar
1 tbsp sugar
1 tbsp Dijon mustard
1/4 cup olive oil
sea salt & pepper
Cook the orzo. Rinse and drain and add to a large bowl.
Slice the cucumber lengthwise, then in half again, so you have 4 long quarters.
Cut into thick slices (small wedges). Add to the bowl w/ the other vegetables, olives and dill.
Mix dressing w/ a fork and pour over everything in the bowl.
Toss together and refrigerate for a few hours so the flavors meld.
Add the feta cheese just before serving.
Enjoy!
