Orzo and Arugula Salad
Summer salads are my favourite, loaded with bright and fresh flavours from seasonal veggies, they are the perfect summer side dish.
Ingredients
Main
- 1 cup dry orzo
- 1 cup cucumber, chopped
- 1 cup quartered grape tomatoes
- 1/2 small red onion thinly sliced
- 1/3 cup sliced Kalamata olives
- 1/2 cup crumbled feta
- 2 cups arugula (2 big handfuls)
Dressing
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo according to package directions.
- While the orzo is cooking, prepare the cucumbers, tomatoes and red onion and add to a large mixing bowl. Add the olives.
- Combine all the ingredients for the dressing and whisk to combine.
- Once cooked, drain the orzo and add to the mixing bowl with the vegetables. Pour the dressing on and mix well. Add the crumbled feta and arugula and mix again. Refrigerate for an hour to allow the flavours to combine and serve. This salad will keep in the fridge for only one day because the arugula will get to wilted.