This is the second time I’ve made this salad, and the great thing about it is that it’s so versatile! It can be served warm or chilled, and most of the ingredients can be substituted. I like to use orzo for this salad- it’s similar to rice in shape but has that nice pasta-like texture: but pearl couscous would also be a nice substitute.
In addition to this salad being so versatile, it is light and has a bit of a crunch with some delicious Mediterranean flavors that make me think of Spring and warmer weather. Bring on the warmth! I’ve been eating it right out of the bowl in the fridge . . . feta, lemon and tomato, oh my!
- 1/2 lb orzo (half a box), cooked according to the instructions on the box
- 1 1/2 c cherry tomatoes (sliced in half if you like)
- 1 bunch of asparagus, trimmed and chopped in 2" sections
- 2 heaping Tbsp minced garlic
- 1 bunch of green onions, chopped
- 1/2 medium sized cucumber, skin on, seeds scooped out and diced
- 1 lemon- juiced and zested
- 1/2 c crumbled Feta cheese
- Olive oil
- Salt and Pepper
- Cook orzo according to directions on box. Once cooked, rinse with cold water and drizzle a little olive oil on and toss to prevent orzo from drying out and sticking.
- In a skillet, add a little olive oil and tomatoes. Cook on medium to high heat until tomatoes start to carmelize and skin starts to shrink.
- Add asparagus and garlic to skillet. Sautee until asparagus is aldente.
- Let asparagus, garlic and tomatoes cool for about 20 minutes.
- Add diced cucumber, chopped green onions, lemon zest, juice and feta to orzo. Also add in tomatoes, garlic and asparagus.
- Add desired amount of olive oil, salt and pepper. Stir and serve!
- Pearl couscous, other grain or pasta can be substituted for orzo. I normally make this without the tomatoes but they add a nice citrus touch in addition to the lemon. Capers or olives would be delicious too! Enjoy.
As always, I’d love to hear what you thought!. Let me know how you made your salad and what you paired it with!
xo Foodie Fam
Kelli
