Greek salad with risoni
- Jane Kennedy - One Dish. Two Ways.
- Jun 9, 2015
- 2 min read
I love Greek salad and could eat it every night…and often do. Half of the kids love it as well…the other half love some of the ingredients.
One thing they all love is risoni. Thanks to food writer Phoodie for this great way to jazz up a very traditional dish with this fab twist.
(Orzo, also risoni, is a form of short-cut pasta, shaped like a large grain of rice. Orzo can be served alone, as a soup accompaniment, as part of a salad or pilaf or giouvetsi or baked in a casserole.)
You’ll know what ingredients your kids will like/not like. I make two bowls…one with cucumber, capsicum, tomato, feta and risoni and the other one as directed below – with the lot.
INGREDIENTS
330g risoni
2 lemons, juiced, plus extra to serve
60ml olive oil, plus extra for drizzling
salt and freshly ground black pepper
2 telegraph cucumbers, sliced
1 large red capsicum, cut into strips
1 small green capsicum, cut into strips
250g grape tomatoes, halved
200g feta
INGREDIENTS FOR ADULTS
100g kalamata olives, unpitted
1/2 bunch spring onions, chopped
1/2 small red onion, thinly sliced
1 teaspoon dried oregano
METHOD
Bring a saucepan of salted water to the boil. Cook the risoni as per the packet instructions. It is VERY important not to overcook it as it will become gluggy and stick together – GROSS. Once cooked, refresh in cold water and toss through the lemon juice and olive oil. Add salt and pepper to taste and set aside.
Mix the cucumbers, capsicums and tomatoes in a bowl, then divide them into two serving bowls.
DISH ONE
Roughly chop half of the feta. Toss the chopped feta and half of the risoni through the kids’ salad. Drizzle with a little olive oil and serve.
DISH TWO
Mix the onion, spring onions, olives and remaining risoni through the adults’ salad and add more lemon juice and olive oil, to taste. Drizzle some olive oil and sprinkle the oregano over the remaining feta. Serve the salad topped with the feta.
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