This time 5 years ago our honeymoon in Greece was coming to an end. We had such an amazing time partying in Mykonos and relaxing in picturesque Santorini. With so many of our friends choosing to visit Greece this summer, my husband and I got to reminiscing. I thought it would be fun to pull up some photos we snapped on our honeymoon and make a light supper inspired by the islands.
Unfortunately, these are the only photos I have left of our honeymoon. Computer crashed, didn’t back up…live and learn. Devastated, I moved on to dinner.
We wanted something light and fresh. Both of us indulged in a heavy lunch. I thought, why not a greek salad on pasta.
I chopped 1/2 red onion, 1 persian cucumber, a handful of grape tomatoes and a handful of kalamata olives. I also roughly chopped a handful of parsley and half that amount of mint. You can increase, decrease or substitute as you like.
At some point, boil your pasta, however much you like. For this dish, I like to use orzo. Make sure to salt the water and when the pasta has finished cooking, drain the water and drizzle the orzo with a little bit of extra virgin olive oil to prevent it from sticking. Mix with chopped vegetables and herbs.
The dressing is very simple; all the best ones are. Squeeze half a lemon (you can add more later if you like) and sprinkle salt or garlic salt and fresh cracked pepper over the top. If you like more of a garlicky flavor, added fresh garlic. Top with crumbled feta. You can accompany this with any kind of protein you like but my husband takes it as is with a glass of white.
The key to making this dish shine is to use fresh good quality veggies and not skimp on the herbs. That’s what made the food so delicious in the Mediterranean.
Ahhh…Greece. My honeymoon pics may be gone, but our memories will live on.