I saw this recipe in a Sunset magazine a few months ago and thought it looked delicious. I had all the ingredients on hand so I decided to make it for lunch. I adapted it a bit by adding red onion, grape tomatoes, and feta cheese. It was a quick and simple recipe that was hearty and tasty. My son loved it too (except the red onions). Simple ingredients make the best recipes.
- 1/4 cup of cooked orzo
- 2 handfuls of baby spinach leaves
- 1 handful of grape tomatoes
- 1 tbsp toasted pine nuts
- 7-8 kalamata olives, halved
- 3-4 fresh basil leaves, chiffonade
- 1 tbsp feta cheese
- 1 tbsp good balsamic vinegar
- 1/2 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
How to Make a Mediterranean Salad
Cook orzo per instructions; drain and set aside. In a small skillet over medium heat, toast the pine nuts (dry – no oil) for 2-3 minutes or until lightly golden brown; set aside.
In a large bowl, combine spinach, tomatoes, pine nuts, olives, basil, feta cheese, orzo, balsamic vinegar, olive oil, sea salt, and freshly cracked pepper, to taste. Toss until evenly coated and serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Adapted recipe and photos by For the Love of Cooking.net Original Recipe from Sunset Magazine, August 2009
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I look Mediterranean style cooking, this recipes looks great for me.