A couple of weeks ago I had a dream about Drew Carey. Girthy Drew Carey, not emaciated Drew Carey. He was babysitting the kids and trying to teach them how to rhyme. They rolled their eyes and scoffed as if to say, “Um, Drew, we could teach you a thing or two.” Then he dumped a gigantic bag of sunflower seeds on the floor and set the timer – whoever had gathered the most at the end of five minutes won a big basket of cherry tomatoes.
I tried to digest that for a minute but decided there was absolutely no explanation.
(What’s interesting, actually, is that I’m a horrible sleeper and rarely even reach that magnificent REM period where you’re able to dream. So I finally do, and this is what I get? WTH?)
Anyway, fifteen minutes later I opened Google Reader to find this recipe.
Apparently someone needs me to eat some cherry tomatoes. I wasn’t going to tempt fate. Especially with how weird the weather’s been…couldn’t take a chance of being struck by lightening or something. So I made this stat.
It was wonderful. A smooth textured salad, sweet/salty combo, with a little crunch from the cucumber. As Elise points out, do not refrigerate the tomatoes ahead of time. I would also recommend eating this fairly soon after combining. I wasn’t as crazy about it after being refrigerated overnight.
I’m considering getting up at 4am now so I’m dead tired enough at night to hit the REM. See what other foods channel me.
Cherry Tomato Orzo Salad
Prep time: 15 minutes
Cook time: 10 minutes
• 8 ounces orzo pasta
• 1 pint red cherry or grape tomatoes, sliced in half
• 1 pint yellow cherry tomatoes, sliced in half
• 1/4 cup olive oil
• 8 ounces feta cheese, crumbled
• 1 large cucumber, peeled, seeded, and chopped
• 2 green onions, chopped
• 2 tablespoons dried oregano
• 1 tablespoon lemon juice
• Black pepper to taste
Bring a large pot of water to boil, add salt and orzo and stir so that it doesn’t stick. Cook, uncovered, at a high boil until al dente, about 6 minutes. Drain with a fine mesh sieve (so the pasta doesn’t fall through the holes) and rinse under cold water.
(While the water is boiling and the orzo is cooking, you can prep your ingredients.)
In a large bowl, toss the orzo with the olive oil. Add the tomatoes, feta, cucumber, green onions, oregano, lemon juice, and black pepper. Gently fold to combine.
Note: Do not refrigerate the tomatoes ahead of time. Also I enjoyed this immensely at room temperature, but not nearly as much once cooled in the refrigerator.
(slightly adapted from Simply Recipes)