Our container garden is overflowing after just a few weeks of growing. I honestly am having trouble keeping up with the herbs I planted and am constantly on the look out for recipes to use them in. My dill is working out much better this year than last and I was super excited to toss it into one of my favorite summery side dishes.
I got this recipe from my friend Jodie a few years ago and it has been part of my luncheon rotation every summer since. With my fresh harvest of dill to use, I decided to make this part of a dinner by adding sauteed shrimp.
I’m usually such a recipe follower, but I just heated up a tbsp of olive oil, added some minced garlic, salt and pepper, and sauteed the shrimp till they were nice and pink. At the end I added a healthy squirt of fresh lemon juice. Easy and delicious! The shrimp complemented the orzo salad perfectly. Even the Peanut devoured her dinner and requested a second helping of the fancy “chicken.” Ha!
Lemony Orzo & Tomato Salad
Adapted from Epicurious.com via my friend Jodie
- 3 tablespoons extra-virgin olive oil
- 2 cups cherry tomatoes, halved
- 1/2 cup chopped dill
- 1 teaspoon grated lemon zest
- juice of lemon, to taste (I used 1/2 a lemon for the orzo, the other half for the shrimp I sauteed separately)
- 1 cup orzo
- 1 1/2 cups crumbled feta (6 ounces)
Toss together oil, tomatoes, dill, zest, lemon juice, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand ten minutes.
Meanwhile, cook orzo in a pot of boiling salted water until al dente.
Drain orzo and toss with tomato mixture. Add feta and toss again.