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Orzo Salad

From The Grilling Season by Diane Mott Davidson, one of my heroes.





List of Ingredients



• 1 cup raw orzo, cooked, drained, and cooled
  
• 3 tablespoons minced red onion
  
• 1 cup fresh tomatoes, chopped
  
• 1/4 cup chopped celery
  
• 2 tablespoons chopped fresh basil
  
• 2 tablespoons minced Kalamata olives
  
• 2 tablespoons capers
  
• 1 teaspoon Dijon mustard
  
• 1/4 teaspoon sugar
  
• 1 tablespoon Balsamic vinegar
  
• 2 tablespoons garlic oil
  
• Salt and pepper
  
• 3 1/2 ounces chevre cheese, crumbled
  






Instructions



1. Beat mustard, vinegar, oil and sugar to make a dressing. Pour dressing over combined remaining ingredietns. Add cheese after salad chills.
   






Final Comments


Davidson writes a good mystery. Her books are set in Colorado. Even if I didn't like mysteries, I'd buy the books just for her recipes. Every one I've ever tried has been successful.

Notes: I use olive oil and minced garlic when I don't have garlic oil on hand. I've added smoked turkey and proscuito, too.