The following recipe was submitted by Daniela Gerson, a chef who brings love and deliciousness to the kitchens of San Francisco and Hawaii.
During this month of Tammuz we enter the fullness of summer, when the sun is at its height. I picked this recipe because it’s picnic perfect. This month we’re susceptible to overheating and getting sucked into our anger. So make this salad, find a cool spot in the shade outside, and enjoy!
12 ounces orzo pasta, cooked
1/4 cup extra virgin olive oil
1 whole lemon, juiced
1 tablespoon red wine vinegar (add more to taste)
1 clove garlic, minced
1 cup Kalamata olives, halved
2 roasted red peppers, roughly chopped or cut into strips
1 cup crumbled feta
1 cup of basil, chiffonade
3 tablespoons minced fresh parsley and/or 1 small bunch mint leaves, chopped
Salt and pepper, to taste