Orzo 1 lb.
Extra virgin olive oil 1 1⁄2 fl. oz
Fresh or frozen green peas 8 oz
Celery, small dice 4 oz
Plum tomatoes, small dice 12 oz
Fresh oregano, chopped 1⁄2
One cup of Water Melon
Half Cup of Black Olives deseeded
Fresh chives, chopped 1⁄2 oz
Fresh parsley, chopped 1⁄2 oz
Garlic cloves, minced 3
Red wine vinegar 1 fl
Fresh lemon juice 2 fl. oz
Salt and white pepper 1 Table Spoon
1.Cook the orzo in lightly salted boiling water until al dente. Drain in a colander and rinse well with cold water. Remove the orzo to a large bowl and drizzle 1 tablespoon (15 milliliters) of olive oil around the orzo and toss well.
2.Cook the peas in slightly salted boiling water for 1 to 2 minutes, drain, and rinse with cold water.Toss the peas, celery,olives,diced watermelon,tomatoes and orzo together.
3.Combine the remaining oil with the herbs, garlic, vinegar, lemon juice, salt and white pepper. Pour over the salad and toss gently to combine. Serve chilled.