Recipe by FloridaNative
Quintessential Greek flavors - feta, lemon and dill - combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.
Top Review by Chef Romano-Clarke
This was very good and a hit at the potluck for which I prepared it. The only change I made to the ingredients was to use basil instead of dill because I have so much in my garden and my local grocery store didn't have dill. I also increased the number of servings to 8 which made WAY more than enough for a large crowd, with leftovers! Also, because it was for a group I tore the spinach up a little and just mixed it in with the salad. Great summer cold salad that is different from pasta and potato salads most people bring. Make sure to use fresh delicious tomatoes, the taste brings a lot to the dish.
- 1⁄2 cup orzo pasta or 1⁄2 cup other tiny pasta
- 1 1⁄2 teaspoons extra-virgin olive oil
- 1 garlic clove, crushed and peeled
- 1⁄8 teaspoon salt
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄8 teaspoon fresh ground pepper
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (7 ounce) can chickpeas, rinsed
- 1⁄3 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
- 1 1⁄2 tablespoons chopped of fresh mint or 1 1⁄2 teaspoons dried mint
- 1 large tomatoes, chopped (deseeded)
- 2 cups baby spinach leaves
- 1 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)
Directions See How It's Made
- Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
- Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
- Divide spinach between 2 plates and top with the salad.