Risoni Salad with Feta & Tomato
A simple yet tantalising dish that makes the best of summer produce.
A simple yet tantalising dish that makes the best of summer produce.
The crumbly and creamy Aphrodite Feta, juicy tomatoes and crunchy cucumbers, and sweetness of the capsicum are a delightful combination and makes an easy mid-week meal.
Ingredients:
- 1 small red onion, peeled, cut into thin wedges
- juice of 2 lemons
- 400g / 14oz dried risoni
- 2 garlic cloves, peeled
- ½ basil bunch, leaves picked
- ¼ cup extra virgin olive oil, extra for brushing
- 250g / 8.8oz cherry tomatoes, quartered
- 2 Lebanese cucumbers, trimmed, quartered
- 200g / 7oz char-grilled capsicum, skinned & chopped
- 1 cup black pitted olives, roughly chopped
- 200g/ 7oz Aphrodite Feta
Method:
- Toss the red onion in half the lemon juice and ½ tsp of sea salt flakes. Set aside to soften and change colour.
- Cook the risoni in a large saucepan of salted boiling water, according to the packet instructions. Drain and set aside to cool completely.
- Using a mortar and pestle pound the garlic, 1 tsp sea salt flakes and basil leaves until a paste forms. Gradually mix in the olive oil and the remaining lemon juice, until combined.
- Combine the risoni, tomatoes, onion, cucumber, capsicum and olives. Drizzle over the dressing, season with salt and pepper and toss to combine. Crumble the feta over the top to serve.