Orzo Summer Salad

From Food52

Serves A lot!

  • 1 pound Orzo
  • 1/2 bag baby spinach, roughly chopped
  • 3 pieces scallions, finely chopped
  • 1 pint grape tomatoes, halved
  • 1/2 pound feta
  • 1 lemon, juiced and zested
  • 1/4 cup olive oil
  • salt and pepper to taste
  1. Bring a large pot of salted water to a boil and cook orzo according to package instructions (approx. 7 minutes).
  2. While the orzo is cooking, roughly chop baby spinach and add to a large bowl.
  3. Juice and zest 1 large lemon and add 1/4 cup olive oil to a separate small bowl and whisk together.
  4. When orzo is done cooking, drain thoroughly and add to the large bowl, pouring over spinach leaves. {TIP: Adding the orzo while warm will slightly cook the spinach so you get softer, brighter spinach leaves}
  5. Pour the lemon-olive oil dressing over the orzo, crumble the feta and add the chopped green onions and halved grape tomatoes. Season generously with kosher salt and pepper to taste.
  6. Mix thoroughly and serve immediately or refrigerate until ready -- this salad gets better with time as the orzo soaks up all the lemon and olive oil {TIP: Remove salad 15 minutes before serving if chilled to allow the olive oil to come back to room temperature.}