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Your #12bloggers are back today with this month’s recipes – Summer Salads! I pretty much live on salads this time of year. There are so many fresh veggies and fruits to choose from; don’t you agree? Most of the ingredients in my Greek Orzo Summer Salad can be found in your own garden or the local farmer’s market. Grab your basket and get what you need! Keep reading to see what the other gals have made – I think you will find something new to enjoy.
I love Greek inspired recipes and this salad has one of my favorite pastas, orzo, and a homemade lemon vinaigrette dressing. It is so light and perfect to take along on a picnic (ants not invited!) Serving suggestions are in individual jars (like above) and shake/stir to combine or make it in a big bowl. Either way this salad keeps for days.
- 2 cups cooked orzo pasta, rinsed, cooled and tossed with a bit of olive oil
- 4 tablespoons minced red onion
- 2 cups diced fresh spinach (no stems)
- 1 cup cherry tomatoes cut into fourths
- 2/3 cup diced cucumber
- 1 cup feta cheese cut into small cubes
- 1/2 cup sliced kalamata olives
- Fresh dill
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons olive oil
- 1 tablespoon honey
- Combine the orzo, red onion, spinach, tomato, cucumber, olives and some chopped fresh dill (to taste) in a large bowl and toss to combine
- Make dressing by whisking together lemon juice, S&P, olive oil and honey
- Pour over salad and mix
- Gently stir in feta cheese
- Good at room temperature or refrigerate until needed
Now onto to the other recipes!!!