Fresh marjoram has such a sweet and fragrant scent and flavor. I love it! It’s a herb I always grow in the garden. You can dry it for use in the winter. It adds a lovely taste to chicken or pork dishes. This salad is just so refreshing on a hot day with perhaps Joe’s Tuscan Chicken (see below).
Makes 8 Servings
1 lb. orzo
¼ cup fresh lemon juice
2 Tbsp. finely chopped fresh marjoram
4 tsp. Dijon mustard
1 tsp. finely grated lemon peel
½ cup EVO
1 ½ cups crumbled feta cheese (my favourite is Dodonis for both the taste and it’s less salty than most)
3 green onions, thinly sliced or the equivalent of chives
1 cup pitted Kalamata olives, quartered
1 ½ lbs. cherry tomatoes, halved
Bring a large pot of water to a boil. Add 1 Tbsp. salt. Add the orzo and cook al dente, until just tender, but still firm to the bite, about 7 – 8 minutes, stirring occasionally. Drain in a large sieve. Rinse under cold water until cool. Let drain well, then transfer to a large bowl.
Whisk lemon juice, all but 1 tsp. of the marjoram, mustard and lemon peel in a small bowl. Whisk in the EVO. Set aside 2 Tbsp. of the dressing. Add the remaining vinaigrette, cheese, onions and olives to orzo; toss to coat. Season to taste with salt and freshly ground black pepper. Cover, let stand 2 hours to allow flavours to develop.
Just before serving, toss tomatoes with the reserved dressing. Season with salt and pepper to taste. Add the tomatoes to the orzo and stir gently to combine. Sprinkle with remaining teaspoon marjoram, serve.
Helpful link to Joe’s Tuscan Chicken.