Cooking Therapy

The warmer it gets out, the lighter you want the meal to be. My Orzo Salad incorporates that ideology by mixing it with the the best of summer veggies, for a delicious, and satisfactory meal that will not leave you feeling lethargic or stuck. The crispiness of the cucumbers, juiciness from the tomatoes, and the saltiness of the olives, is a perfect blend of summer. The best part, is that it can also be made vegan. Try yours today!

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ingredients

1 ½ cups of orzo

1 ½ cups cherry or heirloom tomatoes

1 cup crumbled feta (you can use any type of cheese such as goat cheese or fresh mozzarella, or vegan cheese to make this recipe vegan)

1 cup chopped cucumbers

2 zucchinis, cut into ¼ inch half-moon shapes and grilled

8 oz of salami chopped into large pieces (you can use a vegan substitute or omit this step to make this recipe vegan)

¼ cup mint leaves, chopped

¼ cup basil, chopped

¾ cup kalamata olives, pitted and halved

Olive oil

Kosher salt black pepper

Red chili flakes

2 cups of water or chicken stock

Instructions

• In a large saucepan, bring the 2 cups of water or chicken stock to a boil and add the orzo and a pinch of salt
• Cook on a medium-low heat until the water has been absorbed
• Let it sit for about 5 minutes to cool and strain it
• In a large bowl, season the zucchini with a pinch of salt, a pinch of black pepper, and a pinch of red chili flakes, and drizzle some olive oil, and mix together
• In a ridge grill or regular frying pan, over a high heat, cook the zucchini until it softens a little, about 5 minutes. You don’t want it to cook too much or it will get mushy. Once cooked, let cool
• In a large bowl, add the veggies, the cheese, and the salami
• Transfer the orzo to the veggies and drizzle some olive oil. Mix together
• Serve as a side to fish or meat, or you can eat it as is for a healthy lunch or dinner
• Enjoy!