Mediterranean Summer Salad
Photo: Leo Gong; Styling: Karen Shinto
Yields Serves 12 (serving size: 1 cup) Total Time 25 mins
AuthorHelen F. Newell, Pebble Beach, CA,
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.

How to Make It

Step 1
1

Cook orzo according to package directions.

Step 2
2

Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.

Step 3
3

In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 8 ounces orzo pasta
 2 cups halved cherry tomatoes
 1 cup fresh basil leaves, chopped
 1 teaspoon minced garlic
 1/4 cup toasted pine nuts
 1/2 cup Greek olives such as kalamata, 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
  freshly ground black pepper

Directions

Step 1
1

Cook orzo according to package directions.

Step 2
2

Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.

Step 3
3

In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.

Step 4
4

Note: Nutritional analysis is per serving.

Mediterranean Summer Salad