Flavour of the Month: Orzo Spring Salad
Orzo is small pasta that looks like rice. It’s one of our favourites, because it takes little cooking and is very versatile. Delicious hot or cold, it is great for bulking out comforting soups or nutritious salads, or as a quick side for meat or fish.
This orzo salad is super simple to make, and each mouthful is bursting with flavour! Perfect to accompany the first of the season’s BBQs, or for a summer picnic. It is also great to take on the go for lunch, especially as it keeps well and can be prepared ahead. (It’s even better the next day!)
Orzo Salad Recipe
Serves 4 as a side, or 2 as a main dish
200g dried orzo
1 block of feta cheese
2 handfuls of cherry tomatoes, chopped
1 large handful of kalamata olives
2 tbsp olive oil
½ red onion, finely diced
½ cucumber, chopped
½ handful fresh dill
½ handful fresh basil
Salt and pepper to taste
4 tbsp extra virgin olive oil
4 tsp red wine vinegar (or balsamic)
Zest and juice of ½ lemon
- In a large pan, gently heat the olive oil.
- Add the orzo to the pan once the oil is hot and stir around, waiting for it to bronze in colour. Be careful not to burn the orzo here.
- Boil the kettle and pour in enough water to submerge the orzo in the pan.
- Cook for 8-10 minutes, or as per pack instructions, until soft or al-dente.
- Whilst the orzo cooks, combine the cucumber, tomatoes, olives, feta and herbs in a large bowl.
- Once cooked, drain the orzo and be sure to rinse with cold water to stop it from cooking further and to remove any excess starch.
- Combine with the rest of the salad, mix well and enjoy!
More vegetarian recipes: