To make Garten’s Greek orzo salad, which serves six, you’ll need:
- 1 cup of orzo (about 8 ounces)
- 1 cup of canned chickpeas, rinsed and drained
- 2 cups of baby arugula
- 4 ounces of Greek feta, ½-inch diced (not crumbled)
- ½ cup of good olive oil
- ½ cup of diced red bell pepper (¼-inch)
- ½ cup of diced red onion (¼-inch)
- ½ cup of kalamata olives, pitted and halved lengthwise
- ¼ cup of freshly squeezed lemon juice, plus extra for serving
- 3 tablespoons of capers in brine, drained
- 3 tablespoons of minced fresh dill
Garten’s Greek orzo salad, which appears in her cookbook “Go-To Dinners,” was inspired by Round Swamp Farm, a third-generation family farm in East Hampton.
“Their prepared food and baked goods are simply outstanding,” she writes. “This recipe was inspired by one of their salads; it has all the Greek ingredients that I love — orzo, olives, feta, lemon, and dill.”
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