Peach and Nectarine Orzo Salad

🥘 Ingredients

• basil
  1 bunch
• black pepper
• cucumber
  1 unit
• feta cheese
  ½ cup
• gralic
  2 cclouves
• lemon
  1 unit
• nectarine
  1 unit
• olive oil
  2 tbsp
• orzo pasta
  6 oz
• peach
  1 unit
• red onion
  1 unit
• salt

🍳 Cookware

• pot
• baking sheet
• medium pan

1. 1

   Heat broiler to high or oven to 500 degrees. Bring a pot of water to a boil with a large pince of salt . Once boiling, add orzo pasta to pot and cook until al dente, ⏱️ 9 minutes . Drain and rinse under cold water to cool.

   salt, orzo pasta: 6 oz
2. 

   2

   Prepare ingredients: pick basil leaves and discard stems; thinly slice basil. Halve lemon . Peel and halve cucumber lengthwise, scoop out seeds with a spoon, and thin slice into half moons. Thinly slice gralic . Halve, peel, and thinly slice red onion . Halve and pit nectarine and peach , then dice into 1-inch cubes.

   basil: 1 bunch, lemon: 1 unit, cucumber: 1 unit, gralic: 2 cclouves, red onion: 1 unit, nectarine: 1 unit, peach: 1 unit
3. 

   3

   Place nectarine and peach on a lightly oiled baking sheet and place in the oven until lightly charred, ⏱️ 5 minutes .
4. 

   4

   Meanwhile, heat olive oil in a medium pan over medium heat. Add onion and cook, tossing, ⏱️ 5 minutes , until softened. Add garlic and cook until fragrant, ⏱️ 2 minutes . Season with salt and black pepper .

   olive oil: 1 tbsp, salt, black pepper
5. 

   5

   Remove pan from heat and stir in orzo, peach, nectarine, cucumber, feta cheese , a squeeze of lemon, and olive oil . Season with salt and pepper.

   feta cheese: ½ cup, olive oil: 1 tbsp
6. 6

   Divide the orzo salad between bowls and sprinkle with basil. Enjoy!