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Photo: Leo Gong; Styling: Karen Shinto Photo by: Photo: Leo Gong; Styling: Karen Shinto

Mediterranean Summer Salad

With pasta added, this gives a nice twist to the typical Greek salad. Be sure to use good-quality feta cheese, as it really makes a difference in flavor and creaminess.

Sunset AUGUST 2009

  • Yield: Serves 12 (serving size: 1 cup)
  • Total: 25 Minutes


  • 8 ounces orzo pasta
  • 2 cups halved cherry tomatoes
  • 1 cup fresh basil leaves, chopped
  • 1 teaspoon minced garlic
  • 1/4 cup toasted pine nuts
  • 1/2 cup Greek olives such as kalamata, pitted and halved
  • 4 ounces feta cheese, broken into large chunks
  • 2 cups baby spinach leaves
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt
  • freshly ground black pepper


1. Cook orzo according to package directions.

2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.

3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 40%
  • Protein: 5g
  • Fat: 6.5g
  • Saturated fat: 2g
  • Carbohydrate: 18g
  • Fiber: 1.7g
  • Sodium: 293mg
  • Cholesterol: 8.4mg

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Mediterranean Summer Salad Recipe