This is a wonderful dish to serve at a summer party. I am hosting a wedding party for friends in 2 weeks and plan on serving this as party of the menu. It is easy to double (or more) for a big party. I served this warm but it was really good as a cold salad the next day. It would also be a good vegetarian side dish just omit the shrimp. This recipe was inspired by prouditaliancook.com.
Cooked orzo pasta
English cucumber, seeded and chopped
1 medium sweet onion, diced
Red onion, diced
Grape tomatoes, halved and roasted
Mint, parsley, oregano
Marinate the shrimp in lemon peel, lemon juice, olive oil, crushed garlic, and a pinch of red pepper flakes. Sprinkle with smoked paprika and grill.
Heat oven to 350 and line a baking sheet with foil. Place halved grape tomatoes on the sheet and drizzle with olive oil and sea salt. Roast for about 20 minutes.
Heat about 2 tablespoon of olive oil in a medium pan. Add onion and cook over medium heat until soft and getting golden, add red onion and cook until just warmed and a bit soft. Add the roasted tomatoes using all the juices left after roasting.
Make a vinaigrette by whisking 3 parts good olive oil to 1 part fresh squeezed lemon juice, add 1 crushed garlic clove, salt and pepper.
Taste it to your liking, either adding more or less. Place all ingredients in a bowl, adding all the herbs, more feta, (make sure it’s in small crumbles) pour the vinaigrette over all the ingredients, taste it and make sure you have enough of everything!
Note: I used 8 oz of cooked orzo and about 20 medium shrimp, the rest of the ingredients I just judged until I thought I had enough.