An easy summer salad with lots of summer veggies that’s perfect for picnics, lunch on-the-go [or at home], or simple weeknight dinners. What more do you need?
Orzo Salad
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Ingredients
- 300g orzo
- 150g cherry/plum tomatoes, halved
- 70g black olives, halved
- 1/2 cucumber, sliced and halved
- 3 spring onions, sliced
- large handful of spinach, chopped
- 180g feta cheese, crumbled [dairy or dairy-free]
- Handful fresh basil leaves, chopped
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 garlic clove, crushed
- Pinch of salt
- Pinch of pepper
- 1 tbsp white wine vinegar
Instructions
[1] Begin by cooking the orzo as per the packet instructions
[2] Whilst the orzo is cooking, prepare the dressing by combining the olive oil, dried oregano, garlic clove, salt and pepper, and white wine vinegar in a large bowl.
[3] Add the tomatoes, olives, cucumber, 2 of the sliced spring onions, chopped spinach, and basil leaves.
[4] Once the orzo is cooked, drain and rinse it with cold water and then add it to the bowl with the rest of the ingredients. Combine well.
[5] Split between 3 lunchboxes and top with remaining sliced spring onions, the crumbled feta and some more basil leaves should you wish. Enjoy!
