This is one of those posts where a picture is worth 1,000 words, so I’ll just give you the ingredients and you can follow Sparky as he puts them together.
Tomatoes
Cucumbers (we like the Persian seedless kind)
Shallot
Parsley
Salt
Olive Oil
Wine Vinegar
Cooked Orzo pasta (about 1/4 cup per person)
Feta cheese (about 1 oz per person)
(Figure on about 1 tomato, 1 small cucumber and 1 small shallot per person.)
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I believe any dish, even one that’s strange to you, communicates the care of the farmer, forager, market and cook who brought it to your plate. At my blog, Quips, Travails and Braised Oxtails I put on my explorer hat, roll up my sleeves (and sometimes the sleeves of innocent bystanders) and share my adventures in cooking, eating, and understanding our relationship to food. I also offer in-home cooking classes and parties for the culinarily challenged in the Chicago North Shore area.
