Mediterranean Summer Salad

Annacia's Note:

With pasta added, this gives a nice twist to the typical Greek salad. Be sure to use good-quality feta cheese, as it really makes a difference in flavor and creaminess.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 8 ounces orzo pasta
• 2 cups halved cherry tomatoes
• 1 cup fresh basil leaf, chopped
• 1 teaspoon minced garlic
• 1/4 cup toasted pine nuts
• 1/2 cup greek olives such as kalamata olive, pitted and halved
• 4 ounces feta cheese, broken into large chunks
• 2 cups baby spinach leaves
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• salt, to taste
• fresh ground black pepper

Directions:

1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach.
3. Add cooked orzo.
4. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.
5. Serve.

Reviews

[Rita~]

I added one plum to the cherries, more oil and used fig balsamic vinegar. This was yummy good! Thanks.

[Small Town Cook]

This was so good! I couldn't find any orzo past so I found another small type pasta to use. This is a great summer salad and can see me taking it to potlucks and picnics. Thanks for sharing!

[chefwannabe #3]

This was an excellent recipe. I added slightly more EVOO, based on my personal preference, and also some leftover smoked chicken. I wasn't so sure about the baby spinach, but in the end, I loved it! Great balance of flavors and textures.