Greek orzo salad. For many years, the Plum reliably stocked its salad bar with this salad (or a version of it, since I don’t have the Plum’s recipe).

All of a sudden, it became intermittently available and now I can’t think when the last time I’ve seen it. They seem to have replaced it with an orzo salad with Italian sausage and some other stuff I can’t remember. The Italian sausage version is fine (I tried it) but I like the Plum’s Greek one much better. The Italian doesn’t have feta or Kalamata olives for one thing.

So I did the google and found a bunch of recipes that looked similar and voila! This has the main ingredients. Orzo (of course), feta, Kalamata olives, grape tomatoes, red onions, and English cucumber. I have recently (via the beach urchins) discovered English cucumbers and like them because they don’t rot as fast as regular cukes (except for summertime farmers market cukes). The dressing is olive oil, lemon, red wine vinegar, and a few other things like oregano, garlic, and black pepper.

I will use a bit less orzo the next time. I was following the recipe but that looks like a bit too much for my taste. I think I would like a higher veggie/cheese to orzo ratio. I ditched the artichokes in the recipe. I like artichokes just fine but they weren’t in the Plum’s version and didn’t fit my “vision”. I also ditched the teaspoon of honey although I may try to add it the next time I make it. But really? What would a teaspoon of honey add to this? It just seems like a fiddly-diddly ingredient to me and I bet it isn’t in the Plum’s version.

Above all, it is pretty darn easy to make, especially if you are lazy and buy already chopped up red onion. Yes, I am lazy. I did halve the grape tomatoes. A nod to Little Cat Z.

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