Now that summer (fingers crossed) is almost here, I'm having some fun experimenting with different salad combos. Hearty salads are perfect for a light dinner during the summer months and they make a great barbeque accompaniment too. The best part for me is definitely the leftovers which I love to pack up for lunch the next day.
Today I'm sharing a recipe that I threw together for a picnic this past weekend. It was filling but still light and the flavours really came together overnight so it's a dish that tasted even better today when I ate it for lunch.
Hope you enjoy this recipe too and share it with friends over the summer BBQ season!
Mediterranean Orzo Salad
assembly and cooking time: 25 minutes
1 cup of cooked orzo pasta
1/2 cup of cherry tomatoes, halved
1/2 of english cucumber, chopped
1/4 cup of crumbled feta
1 can of chick peas, rinsed and drained
handful of kalamata olives, pitted and chopped
a small jar (8.5 oz) of sundried tomatoes, chopped
a bunch of basil, chopped
handful of parself, chopped
half a red bell pepper, chopped
handful of shredded carrots or slaw mix (optional)
handful of baby spinach leaves (optional)
greek salad dressing or lemon juice, olive oil, oregano to taste
salt and pepper to taste
Step One Cook orzo according to package instructions, drain and set aside to cool
Step Two Assemble tomatoes, red pepper, cucumber, chickpeas, olives, sundried tomatoes, spinach leaves and slaw
Step Three Add orzo and stir gentlty to combine
Step Four Dress the salad with greek salad dressing or lemon/olive oil mixture and stir so that all of the ingredients are dressed evenly
Step Five Season with salt and pepper to taste and garnish with parsley, basil and feta
Step Six Toss gently to combine and enjoy!