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You will need:

Kosher or sea salt

Extra Virgin olive oil

Freshly ground black pepper

3/4 pound of orzo

2 lbs. of shrimp, peeled and deveined

1/2 cup freshly squeezed lemon juice (about 3 lemons)

1 cup chopped scallions (both white and green parts)

1 cup chopped fresh dill

1 cup chopped flat-leaf parsley

1 English cucumber, unpeeled but seeded and chopped

1/2 cup finely chopped red onion

3/4 pound crumbled feta cheese

1 pound small, heirloom tomatoes (grape or cherry tomatoes could substitute)


Preheat oven to 400 degrees

Fill a large saucepan wth water.  Add 1 tablespoon of salt and a splash of olive oil. Bring water to a boil, then add orzo and simmer for 9 to 11 minutes, stirring periodically, until pasta is al dente.  Drain well and transfer to a large bowl.  Whisk together lemon juice, 1/2 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper.  Pour over hot pasta and stir well.


Meanwhile, spread shrimp in a large baking pan, drizzle with olive oil and sprinkle with a little salt and pepper.  Roast for 5 to 6 minutes, until cooked through (pink and opaque).


Add shrimp to the orzo, cool, then stir in herbs, scallion, cucumber and red onion. Season with more salt and pepper to taste.  Sprinkle feta on top and heirloom tomatoes, halved.  Stir gently and serve with crusty bread and more olive oil for dipping.


This is a great summer salad!


DRAFT: This module has unpublished changes.

Recipe submitted by Gillian Greenhill Hannum, Professor of Art History at Manhattanville College.

DRAFT: This module has unpublished changes.