A fragrant Greek salad of small, orzo-like pasta, baked feta and tomatoes, all liberally laced with fresh herbs My local deli sells lovely, organic products from Greece, including _kritharaki_ (a type of orzo) and a wild oregano that is woody, floral and intensely evocative of holidays in that sunshine and piercing, blue sea. It was there that I once had a barrel-aged feta so soft and creamy that I was barely able to contain myself. I had no idea feta could be such a silky, delicate-tasting collection of soft curds. Here, I bake it to try to emulate that texture, and it works beautifully in this sun-soaked salad. Continue reading...
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