This salad looks more complicated than it is! Don’t be daunted; it’s really quite simple. It’s a wonderful way to meal-prep using herbs, kale, cucumbers, and tomatoes from the garden (see notes), and you can choose either feta or mozzarella cheese. This bright and lemony grab-and-go salad for lunch also keeps well in the fridge for up to five days.
Type: Salad
Difficulty: Easy
Time: 15-20 minutes
Rating: ★★★★★
Ingredients:
About 3/4 of a 1-pound package of Orzo, cooked & drained
Dressing:
1/2 c. olive oil
1 tablespoon Dijon mustard (whole grain or traditional)
1 teaspoon garlic powder
1 tablespoon of fresh herbs, such as dill, parsley, oregano, chives, cilantro, mint,
basil, etc. (see notes)
1 teaspoon salt
1/2 teaspoon pepper
¼ cup lemon juice, freshly squeezed if possible
Toppings:
1 bunch kale, cigar rolled and sliced into ribbons
1-15 oz. can garbanzo beans, drained & rinsed
1 large or 2-3 small cucumbers
1 large tomato or 1 pint of cherry tomatoes
1/2 red onion, chopped
For a Greek salad, add: 1-8 ounce package of feta cheese, crumbled or chopped into small cubes.
For an Italian salad add 1-8 oz package of mini-mozzarella balls
Directions:
Cook and drain the orzo according to package instructions.
Whisk together all of the ingredients for the dressing. Taste and adjust the seasonings.
Divide the dressing evenly among four lunch containers.
In order, add kale, garbanzo beans, cucumbers, tomatoes, and red onions. Top with orzo pasta and lastly, the cheese.
Tightly cover the containers and place in the fridge for up to five days. To eat, simply mix the ingredients together and enjoy right out of your lunch prep bowls!
Notes:
Be sure to add the ingredients in order, and feel free to substitute ingredients based on what is growing in your garden.
You can make this Greek-style with any combination of feta cheese and basil, dill, mint, oregano, parsley, or summer savory.
Or create an Italian-themed salad with mini-mozzarella balls and basil, oregano, and parsley.
Happy Cooking!
Feel free to contact me by clicking here with any questions or concerns!
~ Leah Brooks
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