Mediterranean Risoni Salad

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Greek Risoni Salad with baby spinach, cherry tomatoes, plentiful of chopped kalamata olives and finished off with a tasty dressing makes for a quick and tasty meal, ready in 15 minutes.  Make your own variation with whatever you have on hand, orzo is a wonderful substitute to rice.

Risoni can also be used as a rice substitute in risottos. In winter time, orzo is used to make Youvetsi. A comforting and easy greek-style stew with chicken, orzo and a deliciously rich tomato sauce.

mediterranean risoni salad

I have used San-remo Brand Risoni. Follow the link to find a detailed description of their product.

Here is another no-fuss Mediterranean diet-friendly recipe for you to try.

mediterranean risoni salad
Yield: 4

Greek Risoni Salad

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Ingredients

  • 250g San Remo Orzo boiled, strained as per packet instructions
  • 250g cherry tomatoes
  • 1 Spanish onion or half if the onion is large
  • 1 generous bunch of fresh basil
  • 1 handful of baby Spinach
  • 1/2 cup Kalamata olives chopped
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • Salt, pepper
  • 1/2 clove garlic crushed

Instructions

  1. Boil orzo as per packet instructions. I like mine a little bit firm, not too soft.
  2. Rinse with cold water and then strain really well.
  3. Chop olives & cherry tomatoes into four.
  4. Chop basil and onion finely.
  5. Stir through all ingredients together.
  6. In a jar, add the garlic, vinegar, olive oil , salt and pepper.
  7. Shake well, and drizzle over salad. Add extra dressing if you think it is too dry.
orzo salad spinach olives tomato

 

 

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