The Vibrant Salad You NEED This Summer

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor, while ricotta is often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often lower in calories, and canned olives are usually cheaper.

Cook the orzo according to the package directions.

While the orzo is cooling, make the lemon mustard dressing in a small bowl by mixing together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of mustard, 1 minced garlic clove, 1/2 teaspoon of balsamic vinegar, and a pinch of salt. Whisk until combined.

Prep the veggies by roughly chopping the baby spinach and artichoke hearts, and dicing the cucumbers and cherry tomatoes to your preferred size.

In a large bowl, combine 2 cups of roughly chopped baby spinach, 1 cup of halved cherry tomatoes, 1 cup of diced cucumbers, 1/4 cup of jarred artichoke hearts, and 1/4 cup of crumbled feta cheese.

Add the cooked orzo to the bowl with the vegetables.

Pour the dressing over the salad and toss everything gently to combine, ensuring all ingredients are evenly coated with the dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens