Tonja's Table

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

  • Home
  • My Book
  • About Me
  • Catering
  • Grazing Tables
  • Work With Me

Backyard Bonding—Mediterranean Orzo Salad

June 8, 2020 by Tonja 2 Comments

One of the reasons I love to cook for others is that I believe in bringing people together with food.  At a time like this the simple act of sharing a meal seems like a good idea.  This lemony, Mediterranean Orzo Salad can run on repeat all summer.  It’s fresh and chock full of all your favorite veggies and incredibly easy to throw together. I recently made this for a backyard graduation but it would also be great to bring to the cabin or any summer potluck.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Backyard Bonding—Mediterranean Orzo Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Tonja
Print Recipe
Pin Recipe

Ingredients

Scale

1/4 cup extra virgin olive oil

1 Tbls. Dijon mustard

1 whole lemon, juiced

salt and pepper, to taste

12 ounces, weight orzo pasta, cooked, drained, and cooled

1 cup cherry tomatoes, halved

2 cups spinach

1 cup red pepper, diced

1 cup cucumber, diced

1/2 red onion, diced

1 cup Kalamata olives, halved

1 cup feta cheese, crumbled

1 cup chickpeas, drained.

2 Tbls. parsley, minced


Instructions

In small bowl, mix together the olive oil, lemon juice, Dijon, salt, and pepper until totally combined.

Place the orzo and all the other ingredients in a large mixing bowl and pour the dressing over the top. Stir to combine, taste and adjust seasonings, and refrigerate at least an hour before serving. Top with more feta and parsley and serve.


Did you make this recipe?

Tag @officialtonjastable on Instagram and hashtag it #tonjastable

 

Filed Under: Entertaining, Main Dishes, Pasta, sides

« Memorial Day Grilling–Steak Sandwich Platter with Grilled Onions, Blue Cheese, and Steakhouse Aioli
Father’s Day Dinner—Tomahawk Steaks with Cowboy Dipping Sauce »

Comments

  1. Kristyn Roman says

    July 1, 2020 at 7:06 pm

    I made this tonight, and it was delicious. My husband does not care for feta, so I substituted marinated mozzarella pearls and added radishes because my garden is currently full of them. It was delicious, and I will make it again for sure 🙂

    Reply
    • Tonja says

      July 1, 2020 at 7:22 pm

      I’m so glad you enjoyed! And I love your substitutions. Radishes belong in every salad! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Sign up for our mailing list!

About Me

Tonja

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

Follow Tonja’s Table

Categories

Find A Recipe

My Cookbook

My Cookbook

Recent Posts

  • Skillet Dinner–Creamy Tuscan Chicken Thighs with Mushrooms, Spinach, and Tomatoes
  • 4th of July— Strawberry Blueberry Trifle
  • St. Patty’s Day–Reuben and Swiss Sliders
  • Valentines Dinner—Herb and Butter Basted New York Strip For Two (Video)
  • Creamy Lemon Pepper Chicken Pasta w/ Basil
  • Blueberry Crumble Bars

Follow Tonja’s Table

Categories

Copyright © 2025 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress