Peach and Nectarine Orzo Salad
with Feta, Cucumber, and Basil
A few minutes under the broiler allows juicy peaches and nectarines to develop even more sweetness. Refreshing cucumber, basil, and lemon keep this salad feeling fresh and light, while whole-wheat orzo provides a hearty base
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Not included in your delivery
Heat broiler to high oroven to 500 degrees. Bring a pot of water to a boil with a large pinch of salt. Once boiling, add the orzo to the pot and cook 8-9 minutes, until aldente. Drain and rinse under cold water to cool
Prep the ingredients: meanwhile, pick the basil leaves and discard the stems. Thinly slice the basil leaves. Halve the lemon. Peel and halve the cucumber lengthwise,then scoop out the seeds with a spoon. Thinly slice the cucumber into half moons. Thinly slice the garlic. Halve,peel, and thinly slice the onion. Halve and pit the nectarine and peach, then dice into 1-inch cubes
Broil the fruit: place the nectarine and peach on a lightly oiled baking sheet and place in the oven for 4-6 minutes, until lightly charred
Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion to the pan and cook, tossing, 4-5 minutes, until softened. Add the garlic to the pan and cook another 1-2 minutes, until fragrant. Season with salt and pepper.
Remove pan from heat and toss in the orzo, peach, nectarine, cucumber, feta, a squeeze of lemon, and 1 tablespoon olive oil. Season with salt and pepper.
Divide the orzo salad between bowls and sprinkle with basil. Enjoy!