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.

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.

Yield: 4

Greek Risoni Salad

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

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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.

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