This orzo salad with spinach and feta cheese bursts with the fresh taste of citrus and fresh oregano. Salty feta cheese, fresh baby spinach and lots of parsley make this a satisfying summer salad.
Make extra. You’ll want seconds.
This recipe makes about 6 servings.
Tips
- The saltiness of feta cheese varies. Don’t add salt to the dish until after you’ve added the feta cheese and tasted the salad to see if it needs salt.
- I like a lot of spinach. You can go a little lighter on the spinach if you prefer less.
Ingredients
You need the following ingredients to make this orzo salad with spinach and feta cheese.
- 8 ounces orzo
- 1 lemon, zested and juiced, combine to keep zest moist
- 1/4 cup good olive oil and a few extra teaspoons
- 1/2 cup chopped parsley
- 2 teaspoons chopped fresh oregano
- 4 ounces baby spinach, washed
- 1/3 cup crumbled feta cheese
- Kosher salt to taste
- Fresh ground pepper to taste
Directions
Cook the orzo according to the directions on the package. After draining it, drizzle a little olive oil on it and stir it to keep it from sticking together while it cools. Set it aside to cool completely.
In a large bowl, combine the orzo, parsley and oregano. Add the lemon juice and zest, olive oil and fresh pepper. Stir in the crumbled feta cheese. Taste, add salt and pepper if needed.
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