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This hearty orzo salad features feta, lemon and dill, three ingredients often found in Greek cuisine. Enjoy for lunch or dinner.

EatingWell Magazine, May/June 1996


Credit: Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.

  • Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.

  • Divide spinach between 2 plates and top with the salad.


Make Ahead Tip: Prepare the salad--without the tomatoes and spinach--cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.

Nutrition Facts

436 calories; protein 18.6g; carbohydrates 72.7g; dietary fiber 9.6g; sugars 4.2g; fat 8.1g; saturated fat 2.5g; cholesterol 5mg; vitamin a iu 4896.3IU; vitamin c 43.5mg; folate 229.2mcg; calcium 164.5mg; iron 7mg; magnesium 129.4mg; potassium 573.5mg; sodium 707.7mg; thiamin 0.4mg.