The Incarnations of Basil

:: from here. . .

{a pot of cinnamon basil in our garden}

:: to here. . .

{my cutting board; with some grape tomatoes, halved}

:: and finally, to here. . .

{an insanely good salad!}

1 pound orzo
1/4 cup fresh lemon juice
6 teaspoons finely chopped fresh basil
4 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1/2 cup olive oil
1 1/2 cups crumbled feta cheese
3 green onions, thinly sliced
1 cup pitted Kalamata olives, quartered
24 ounces cherry tomatoes, stemmed, halved

Cook orzo according to package directions. Drain and cool under cold water. Combine lemon juice, mustard and lemon zest in small bowl. Slowly drizzle in olive oil, whisking to make a vinaigrette.

Place cooled orzo in large bowl. Toss in the basil, feta, olives and tomatoes. Pour vinaigrette over all and toss to coat. Let stand at least two hours to allow flavors to combine before serving.

(I added a single serving pouch of tuna for my lunch leftovers!)