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This recipe from Gourmet was my favorite side of the night.  It was simple, fresh, and satisfying.  I will definitely be bringing this to summer picnics next year.


  • 3 tablespoons extra-virgin olive oil
  • 2 cups cherry tomatoes, halved
  • 1/2 cup chopped dill
  • 1 teaspoon grated lemon zest
  • 1 cup orzo
  • 1 1/2 cups crumbled feta (6 ounces)


Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes

Meanwhile, cook orzo in a pasta pott of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente

Drain orzo and toss with tomato mixture. Add feta and toss again.