Mediterranean Orzo Salad
Lemony, herby and pretty.
Servings Prep Time
4servings 20 min
Servings Prep Time
4servings 20 min
Instructions
  1. Cook the orzo al dente, it should yield about four cups
  2. While the orzo is still warm add the lemon juice, zest and olive oil. Stir to combine. Let the orzo sit aside and soak up all the flavors.
  3. Slice the maters length wise, chop the spinach (but try not to brutalize it), chiffonade the basil, finely chop the dill and slice the onion (white part too).
  4. Gently mix the orzo, veggies, herbs and feta together. Season to taste
Recipe Notes

Let the salad sit overnight in the fridge.  Since it’s best served at room temperature or with a slight chill plan ahead; pull it out a few hours before it’s time to serve.