Super-Green Summer Orzo Salad

• Serves: 4 to 6

• Prep & cook time: 25 minutes

Ingredients

• 1 cup halved cherry tomatoes

• Fine sea salt

• ⅔ cup dry orzo

• 2 Persian cucumbers, diced

• 1 long celery stalk, sliced 

• 1 medium green bell pepper, diced

• 1 (15-ounce) can chickpeas, drained and rinsed

• 2 scallions, green and white parts, thinly sliced

• 3.5 ounces feta, crumbled (about ¾ cup)

• ⅓ cup good green olives, such as castelvetranos, pitted and halved

• 1 tablespoon capers, rinsed and coarsely chopped

• Chopped parsley and/or dill, for garnish

• Freshly ground black pepper, for garnish

Herby Vinaigrette

• ¼ cup olive oil

• ¼ cup packed fresh dill or parsley (or a combination)

• 2 tablespoons fresh lemon juice

• 2 tablespoons red wine vinegar

• 1 clove garlic, minced

• ½ teaspoon dried oregano

• 1 teaspoon Dijon mustard

• ¼ teaspoon fine sea salt

Instructions

1. Put the tomatoes in a large bowl and toss with ½ teaspoon salt. 

2. Bring a pot of well salted water to boil. Add the orzo and cook it until tender, usually 9 to 12 minutes but use the package instructions as a guide. Drain through a fine-mesh colander and rinse with cold tap water to halt the cooking. Drain well.

3. Meanwhile, make the Herby Vinaigrette by combining all the dressing ingredients in a blender and process until smooth. (You can also mince the herbs and just whisk everything together in a bowl or shake it up in a jar.)  

4. To assemble the salad, add the cooked orzo to the tomatoes along with the cucumbers, celery, pepper, chickpeas, scallions, feta, olives, and capers in a large bowl, and toss with the dressing to taste. 

5. Just before serving, garnish with more herbs and black pepper.  

Notes & Easy Swaps

• Storage & leftovers: The salad is perfect food for picnics and packed lunches. It' will keep for up to 3 days in an airtight container, and the flavors are even better the next day!

• For the orzo: Substitute rice, farro, or barley.

• Sub in any cheese you prefer like goat cheese, fresh mozzarella pearls, freshly grated parmesan.

• Make it a meal: Top with good quality tuna or shredded rotisserie chicken and serve on top of your favorite salad greens.