courtesy of Bon Appetit
I have embellished this simple and delicious summer salad taken from EpicuriousIngredients
1 3/4 cups crumbled feta cheese (about 8 ounces)
3 large cucumbers (about 2 1/2 pounds), peeled, seeded, cut into 1/2-inch pieces (about 4 1/2 cups)
1/4 cup olive oil
1 1-pound box orzo
4 cups yellow corn kernels (shaved from about 4 ears)
handful of Cherry tomatoes, halved or 3 to 4 Roma tomatoes, chopped
1 small shallot, diced or 1/2 sweet onion sliced thin (optional)
Juice of one lemon (or lime)
Flaky salt and fresh cracked pepper
handful of basil, torn or sliced into ribbonsMethod
- Place 1 cup feta cheese, half of cucumbers, oil and 1 tablespoon fresh squeezed lemon juice in processor. Process until smooth. Season dressing to taste with salt and pepper.
- Cook orzo in large pot of boiling salted water until almost tender, stirring occasionally, about 8 minutes. Add corn; cook until pasta is just tender but still firm to bite, about 2 minutes longer. Drain pasta and corn. Transfer to large bowl. Add 1/2 cup feta cheese, remaining half of cucumbers, tomatoes, basil and sweet onion(optional) toss to combine. Mix in dressing. Season salad to taste with salt and pepper. Sprinkle with remaining 1/4 cup feta cheese and basil.