Fall is here, but I wanted to share a favourite summer salad with you before the cold weather sets in for good.
I had been searching for a salad hearty enough to serve on its own as a meal but light enough to also be used as a side. I also wanted something pretty easy (it had been a long week but I was determined to stay as far away from the burger joint around the corner as I could). We love Mediterranean food (aka I love feta and fresh veggies!) so when this recipe for Greek Orzo Salad from Cooking Classy came up, we decided to give it a shot.
We’ve made it at least 6 times since mid-July. I’ve switched some things up when we were out of an ingredient or two, and we skip the olives (none of us are fans), and it’s been a winner every time.
Here are the deets.
- Original Yield: about 6 servings
- Actual Yield: about 6 servings (unless it’s dinner.. then about 3 servings)
- Original Prep Time: none given
- Actual Prep Time: 20-30 minutes
- Original Cook Time: none given
- Actual Cook Time: 30 minutes (orzo-10 min + cooling orzo-5 min + 15 min to cool in fridge)
Notes or Comments:
- As mentioned above, we always skip olives in this salad, but due to the saltiness of the feta, we’ve never found the need to add extra salt.
- The first time we made this salad, we had no lemon and neither did the store by our house. We subbed in equal parts red wine vinegar for the dressing and it was delicious.
- I’ve made the dressing for the salad with lemon juice, balsamic vinegar, red wine vinegar, and half lemon/half red wine vinegar as the acid. Our favourite is the half/half version as it gives the salad a bit more bite than just the lemon (could be because of those missing olives).
Verdict: Success! Go make this salad NOW! It’s flavourful, healthy, easy, and works as a light main or side. We’ve had it as a side for BBQ-ed sausages, grilled chicken, as lunch, and as the main course for dinner (who wants to eat hot food when it’s already 42C??). And if you try it with olives, let me know!