Mediterranean Orzo Salad

Mediterranean Orzo Salad

Serves 6

by Me, inspired by PUDS


1/2 pound orzo

6 ounces fresh spinach

1 cup grape tomatoes, halved if large

1/3 pound feta, crumbled

1/2 red onion, finely chopped

3 tablespoons extra virgin olive oil

juice of one lemon

1 tablespoon white wine vinegar

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1 teaspoon dried basil  (or fresh if you have it, see below)

1 teaspoon dried oregano


Add orzo to a pot containing generously salted boiling water.  Cook according to directions on package.

Place spinach in a large colander.  When orzo has finished cooking, pour the pot's contents over the spinach, allowing the boiling water to wilt the spinach.  Shake out all liquid and pour orzo and spinach into a large bowl.

Stir in all remaining ingredients.  Taste for salt.  If feta or lemon was particularly mild you may wish to add up to an additional tablespoon white wine vinegar.

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