Orzo Mozzarella Salad

OrzoMozarrellaSalad

This recipe is inspired from the salad of my awesome friend Sandrella.

I have a lot of awesome friends but none of them has her get-up-and-go astonishing characteristic. None of them is the gym freak to drive 1 hour in the morning, because this is where her favorite PT trains. None of them travels 4 times a year with 3 kids on different adventurous vacations. None of them runs her overseas business while baking her children sophisticated cake recipe or spending the day driving them from and to activities or play-dates.

I congratulate you my friend, not only because your food has been labeled as inspirational, but also because your vitality is contagious.

I surround myself with friends who have great sense of humor, extraordinary dreams and great ambitious. This helps to focus my energy in a positive direction. Being positive attract positive people, they somehow gravitate toward me.

In Oprah’s book What I Know For Sure, I like her chapter on gossip. She first talked about a truth Maya Angelou passed on to her: “I’m convinced that the negative has power—and if you allow it to perch in your house, in your mind, in your life, it can take you over,” she said. “Those negative words climb into the woodwork, into the furniture, and the next thing you know, they’re on your skin. A negative statement is poison.”

Oprah writes: “We live in a culture obsessed with gossip—who’s wearing what, who’s dating whom, who’s entangled in the latest sex scandal. What would happen if we declared our homes, our relationships or our lives gossip-free zones? We’d probably be surprised at how much time we’d free up to do the work that’s most significant—building our dreams rather than tearing down others’. We’d fill our homes with a spirit of truth that would make visitors want to kick off their shoes and stay awhile. And we’d remember that while words have the power to destroy, they also have the power to heal.

I did this salad on Saturday for some of my beautiful friends. We had dinner, chatted and laughed out loud. No one was making any effort to incorporate humor into the atmosphere, the energy was there, circulating light and carefree.

Always find the best in others, it’s necessary to living the good life.

 And now back to some serious talk of ORZO MOZZARELLA SALAD and this is how I make it!

Ingredients:

  • 1 cup uncooked orzo
  • 1 cup red cherry tomatoes
  • 1 cup yellow cherry tomatoes, full or halved
  • 12 mini mozzarella balls
  • ¼ cup black olives, pitted and sliced
  • 1/4 cup fresh basil leaves
  • 2 tbsp pesto
  • 2 tbsp pine nuts, toasted
  • Olive oil, to taste
  • Coarse salt, to taste
  • 1 tsp oregano

Preparation:

  1. Cook orzo pasta according to package directions. Rinse with cold water.
  2. In a bowl, combine orzo, red and yellow cherry tomatoes, mozzarella cheese, basil and black olives. Toss with pesto until ingredients are completely coated. Add olive oil, salt and oregano and toss again.
  3. Decorate with pine nuts and serve.

NOTE: I made my own pesto: Slice very thin a quarter cup of fresh basil. Crush basil inside the mortar with 1 tablespoon of pine nuts and 1 garlic clove. Add 3 tablespoons of olive oil and 1 tablespoon of grated parmesan and stir.

 

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Fried Caulifower and Tahini Dip

Fried Cauliflower

Nothing can beat this amazing vegetarian appetizer! Served as a snack or as a side dish, it’s crisp, tasty and easy to make. The homemade tahini dip a.k.a tarator is the perfect accompaniment to this straight forward recipe. Enjoy!

Ingredients

  • 1 kg cauliflower, cut into florets
  • Vegetable Oil for frying

For the Dip

  • ½ cup tahini (tahina or sesame paste)
  • 3 tbsp fresh lemon juice
  • 3 tbsp water
  • Pinch of salt

Preparation

  1. Bring a large saucepan of salted water to boil, and blanch the cauliflower for 8-10 minutes. Remove from water. Drain and set aside.
  2. Heat the oil in a frying pan over medium-high heat. Place the cauliflower in and fry for 5-6 minutes or until it turns golden brown. Transfer to a plate lined with wax paper or paper towel to drain.
  3. To make the dip, combine tahini, lemon juice, water and salt. Stir until well combined. Taste and adjust seasoning to liking.
  4. Serve cauliflower and dip as an appetizer.

P.S. Can also be served in pita bread as a sandwich.