Ingredients
Method
- Boil water: Salt a large pot, add orzo, and cook 10 minutes. Drain and rinse under cold water to cool.
- Chop veggies: Dice cucumber, bell pepper, and red onion. Halve olives if not pre-cut.
- Prepare dressing: Whisk canola oil, olive oil, lemon juice, oregano, salt, and pepper until emulsified.
- Mix salad: In a large bowl, combine cooled orzo, spinach, cucumber, bell pepper, red onion, and olives. Crumble feta over the top.
- Combine: Pour dressing over the salad, toss until evenly coated. Refrigerate 30 minutes before serving to chill and deepen flavors.
Notes
Use gluten-free orzo for a gluten-free version
Swap spinach with arugula or romaine
Cherry tomatoes can replace the bell pepper and cucumber
Shallots soften the onion's bite
Vegan feta works for halal/keto adaptations
Rinsing cooked orzo prevents sogginess
Dressing can be made 1 day ahead
Store in airtight container up to 2 days
Swap spinach with arugula or romaine
Cherry tomatoes can replace the bell pepper and cucumber
Shallots soften the onion's bite
Vegan feta works for halal/keto adaptations
Rinsing cooked orzo prevents sogginess
Dressing can be made 1 day ahead
Store in airtight container up to 2 days