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…
