As a little continuation on our crispy skin fish, I made this awesome orzo salad as the perfect compliment. It is so easy and light, and its the ideal accompaniment for a delicate fish. It would also be really tasty with chicken or shrimp if you have particularly picky eaters at home.
An overarching theme for The Gourmet Cocina is that I like to keep things simple. Delicious and healthy food should be simple. I want to cook food that anyone can make at home. The ingredients are easy to find, and I make sure not to over complicate things. The goal is to teach the “average American” how to eat well without sacrificing flavor or breaking the bank.
For this salad you need:
- zest from 1 lemon
- 1/4 cup of lemon juice
- 1/4 cup olive oil
- 1 garlic clove minced
- 1 1/2 cups cherry tomatoes
- 1 packed cup arugula
- 1/4 cup goats cheese or feta
- salt and pepper to taste
In a small bowl or jar mix your lemon zest, lemon juice, olive oil, and minced garlic clove and mix well. Season with salt and pepper.
Cook your orzo according to package directions.
Chop your cherry tomatoes in half and break apart your cheese.
When the orzo is cooked, while it is still warm, mix in the dressing and toss. Season with salt and pepper if needed. It will better absorb the flavor if it is tossed while still warm.
Add in your arugula and tomatoes and cheese and give it another good toss.
Its so simple, and the lemon gives it a nice bright flavor.