Description
A refreshing summer salad featuring orzo, fresh vegetables, olives, and feta cheese, dressed in a zesty lemon and balsamic vinaigrette.
Ingredients
Scale
- 1 cup uncooked orzo
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon dried oregano or Italian seasoning
- ¼ teaspoon salt
- freshly ground black pepper to taste
- 10 oz cherry or grape tomatoes, sliced in half
- 2 medium cucumbers, quartered
- ⅓ cup pitted black olives, sliced
- ⅓ cup pitted green olives, sliced
- 4 oz crumbled feta cheese
- 2 oz baby spinach
Instructions
- Cook 1 cup of orzo in 2 cups water for about 10 minutes on a simmer. Add small amounts of extra water if the orzo is still not cooked and the water is already absorbed. Once the pasta is done cooking (al dente), drain and rinse under cold running water in a fine mesh strainer.
- While the orzo is cooking, combine the salad dressing ingredients in a small mason jar. Whisk with a fork until emulsified.
- In a large mixing bowl, add sliced cherry tomatoes, quartered cucumber slices, olives, and salad dressing. Mix the dressing thoroughly with the veggies.
- Add drained and rinsed orzo, crumbled feta cheese, and baby spinach to the bowl with marinated veggies. Toss to combine—season with salt and pepper. Add more lemon juice if desired.
Notes
- Use any variety of vegetables you prefer or have on hand.
- The salad can be made ahead of time; just keep it refrigerated until ready to serve.
- Feel free to substitute the feta cheese with another type of cheese, such as goat cheese, if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg