Marjoram has such a sweet & fragrant scent and flavor. 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.**
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 is 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 & lemon peel in a small bowl. Whisk in the EVO. Set aside 2 Tbsp. of the dressing. Add the remaining vinaigrette, cheese, onions & olives to orzo; toss to coat. Season to taste with salt & 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 & pepper to taste. Add the tomatoes to the orzo and stir gently to combine. Sprinkle with remaining teaspoon marjoram & serve.
**If you would like to make the chicken, please go to Joe’s Tuscan Chicken.