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.
Backyard Bonding—Mediterranean Orzo Salad
Ingredients
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.
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 🙂
I’m so glad you enjoyed! And I love your substitutions. Radishes belong in every salad! 🙂