Well, it’s snowing again, which means it’s time for another summer salad. I originally found this recipe on Pinterest and there are several versions. I have made it so many times I had to go through and figure out the measurements I use, so it will be great to finally have it written down.
This is a flavorful side salad that is great for grilling out and sometimes I even eat it as a light lunch the next day.
Ingredients
- 1-1/2 cup Orzo
- 1 Quart of chicken stock
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped fresh basil
- 1-1/4 cup grape tomatoes (quartered)
- 1/2 cup toasted pine nuts
- 1 cup crumbled feta cheese
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 lemon juice
- 1 Tbsp. honey
- 1/4 tsp salt
- 1/4 tsp pepper
Directions
- Boil orzo in chicken stock for 7-9 minutes until tender (you can also use vegetable stock). Strain the orzo and set it aside to cool. Stir the orzo periodically to keep orzo from sticking together (you can add a dash of olive oil to help with this).
- While orzo is cooking, chop spinach, basil and tomatoes.
- Toast the pine nuts in a pan on medium heat, keep an eye on them and flip them over several times. They can burn quickly so make sure not to leave them unattended.
- For the dressing, mix: oil, vinegar, lemon juice, honey, salt & pepper in a bowl. Wisk ingredients together and set aside.
- Once the orzo is fully cooled, place in a bowl and add the spinach, basil , and tomatoes.
- Add the dressing a little at a time until you reach your desired ratio.
- Top with the feta and pine nuts. Toss together before serving.
This salad can be served right away and is also especially flavorful the next day when all the ingredients have marinated. Feel free to adjust all ingredients to your liking. Let me know in the comments if you try this recipe and if you have tried any different variations.
