Orzo Salad with Cherry Tomatoes, Feta, Spinach and Mint

By • August 12, 2011 5 Comments

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Author Notes: And much like the wolf and the shepherd in Aesop’s fable, without really trying, we all see and are all seen. Eventually. But we also must always continue to play our roles, wear our costumes. And not necessarily for anyone else. Not really because of how we want to be perceived, but for ourselves – how we perceive ourselves.

Kind of like orzo. Most people think it’s rice. It might think it’s rice. It acts like rice. But orzo is undeniably pasta. Put that in your pipe and smoke it.

Watch out for false prophets? Maybe, but mostly I think it’s important to know that everyone might be a prophet and very little is actually false.
F for Food


Serves 8-10

  • 12 ounces orzo
  • 2 tablespoons plus 1/4 cup olive oil
  • 1/4 cup walnut oil
  • 1 1/2 cups crumbled seasoned feta cheese
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh mint
  • 1 handful fresh spinach, lightly steamed
  • 1 tablespoon white wine vinegar
  • Juice of half a lemon
  • Salt & pepper to taste
  1. Bring a large pot of lightly salted water, with the 2 tablespoons of oil, to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in oil, vinegar, lemon, garlic, spinach, feta, onion, tomatoes, mint, salt & pepper. Refrigerate and serve cold.

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