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!

Ingredients

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

Preparation

1. Char the red peppers on all sides directly on the burner of a gas stove, or roast at 400 degrees until blistered all over. Transfer to a bowl until cool enough to handle, then peel off the skin and remove seeds and stem. Roughly chop the peppers.
2. Cook the orzo in large pot of boiling salted water until tender but still firm to bite. Drain.
3. While the orzo cooks, whisk together the olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper until totally combined.
4. Pour 1/2 of the dressing immediately over the cooked orzo.
5. Place the orzo and all other ingredients in a large mixing bowl. Add more dressing if desired. Stir to combine, taste and adjust seasonings, and refrigerate for at least an hour before serving.

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