Ingredients
Salad
- 8 oz uncooked orzo
- 15 oz canned cannellini beans (1 can, drained and rinsed)
- 1 cup cherry tomatoes, halved or quartered
- 1 cup thinly sliced English cucumber (approx. ¼-½ cucumber)
- ¼-½ cup thinly sliced red onion
- ¼-½ cup crumbled feta cheese
- 1-2 cups fresh chopped baby spinach (or arugula or kale)
- Fresh herbs (thyme, basil, and parsley) for garnish and flavor
Dressing
- 1 lemon (zested and juiced)
- ⅓ cup extra virgin olive oil
- 1 tbsp white wine vinegar (or white balsamic vinegar)
- 1 clove fresh garlic, peeled, smashed, and minced
- 1-2 tsp Dijon mustard
- ½-¾ tsp honey
- ¼ tsp dried oregano leaves
- ¼ tsp sea salt
- ¼ tsp black pepper
Instructions
- Make the dressing: Zest the lemon until you have 1 teaspoon of zest, then juice the lemon. In a small bowl, combine the lemon juice and zest with olive oil, white wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, sea salt, and black pepper. Whisk well to emulsify. Add the thinly sliced red onion to the dressing to marinate while you prepare the rest of the salad.
- Cook the orzo: Bring a pot of salted water to a boil and cook the orzo according to package instructions, usually about 7-9 minutes, until al dente. Drain and rinse the orzo under cold water to stop cooking and cool it down.
- Prepare the vegetables and beans: While the pasta cooks, chop the cherry tomatoes, cucumber, and fresh herbs. Drain and rinse the canned cannellini beans thoroughly.
- Combine salad ingredients: In a large bowl, mix the cooled orzo with the cannellini beans, tomatoes, cucumber, crumbled feta, fresh herbs, and red onion along with the dressing. Toss everything well to ensure an even coating of the dressing.
- Add the greens: Just before serving, stir in the fresh baby spinach or arugula to prevent wilting. If using kale, you can add it earlier as it holds up well and enhances the flavors when the salad sits.
- Adjust seasoning: Taste the salad and add extra salt, pepper, lemon zest, or vinegar as desired for a brighter, zippier flavor. The salad can be served immediately at room temperature or chilled for 20 minutes for a cooler option.
Notes
- To avoid wilted greens, add spinach or arugula just before serving.
- Kale is an excellent make-ahead green as it does not wilt and tastes great after resting.
- This salad can be served room temperature or chilled depending on preference.
- Extra lemon zest or vinegar can be added for a tangier dressing.
- Leftovers keep well refrigerated and flavors improve after sitting overnight.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
