Peach and Nectarine Orzo Salad

🥘 Ingredients

• basil
  ½ cups
• cucumber
  1 unit
• feta cheese
  2 oz
• garlic
  2 cloves
• lemon
  1 unit
• nectarine
  1 unit
• olive oil
  2 tbsp
• orzo pasta
  8 oz
• peach
  1 unit
• red onion
  1 unit

🍳 Cookware

• pot
• baking sheet
• medium pan

1. 1

   Heat a pot of water to a boil with a large pinch of salt. Once boiling, add orzo pasta and cook ⏱️ 8 minutes until al dente. Drain and rinse under cold water to cool.

   orzo pasta: 8 oz
2. 

   2

   Meanwhile, pick basil leaves, discard stems, and thinly slice the leaves. Halve lemon . Peel and halve cucumber lengthwise, scoop out the seeds, and thinly slice into half moons. Thinly slice garlic . Halve, peel, and thinly slice red onion . Halve, pit, and dice nectarine and peach into 1-inch cubes.

   basil: ½ cups, lemon: 1 unit, cucumber: 1 unit, garlic: 2 cloves, red onion: 1 unit, nectarine: 1 unit, peach: 1 unit
3. 

   3

   Lightly oil a baking sheet and place the nectarine and peach on it. Broil under a high broiler or in a 500°F oven ⏱️ 5 minutes until lightly charred.
4. 

   4

   Meanwhile, heat 1 tbsp olive oil in a medium pan over medium heat. Add the onion and cook, tossing, ⏱️ 4 minutes until softened. Add the garlic and cook another ⏱️ 1 minute until fragrant. Season with salt and pepper.

   olive oil: 2 tbsp
5. 

   5

   Remove pan from heat and toss in the orzo, peach, nectarine, cucumber, feta cheese , a squeeze of lemon, and 1 tbsp olive oil. Season with salt and pepper.

   feta cheese: 2 oz
6. 6

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