Lentil and Orzo Salad
Hearty, yet light, this Mediterranean Lentil and Orzo Salad is a perfect main dish salad. Totally customizable, serve it warm or cold.
- 1 cup Lentils
- 1 cup Orzo
- Olive Oil
- 2 cups Baby Arugula (or other tender leafy green)
- 1 Red Pepper, diced
- 1/2 cup Halved, Pitted Olives
- 5-6 Radishes, sliced thin
- 1/4 cup Toasted Pine Nuts
- Feta Cheese
- Fresh Basil Leaves
- Flaky Finishing Salt, optional
- Balsamic Vinaigrette
- 1/4 cup Balsamic Vinegar
- 1/4 cup Olive Oil
- 1 tbsp. Dijon Mustard
- Kosher Salt
- Black Pepper
Cook the lentils and the orzo separately, according to their package directions. For 1 cup Lentils cook in 3 cups water. For 1 cup orzo cook in 5 cups of water.
Drain the orzo and spread the orzo and cooked lentils out together on a sheet tray.
Drizzle with olive and stir to lightly coat in olive oil. This will keep the orzo from clumping as it cools.
In a large bowl, add the arugula and the orzo lentil combo. Toss with a good drizzle of the vinaigrette. Add the rest of the veggies, another drizzle of the vinaigrette and toss to coat everything in the vinaigrette.
Turn the mixed Lentil and Orzo Salad out onto a serving platter or a wide, shallow salad serving bowl. Then top with feta cheese and toasted pine nuts.
Finally, sprinkle flaky finishing salt over the top if desired; and scatter torn fresh basil leaves.
Serve the salad with the remaining vinaigrette on the side.
Combine ingredients in a jar, tighten the lid and shake well until the vinaigrette is emulsified.