Orzo Tabouli Salad with Lemon Vinaigrette

Lunch, Side, Vegetarian


16 ounces (1 box) orzo

1 can quartered artichoke hearts in brine

2/3 cup (6 oz) Greek Kalamata olives, pitted, halved

1 Canadian cucumber, diced

1/2 cup feta cheese

spinach and spring leaves salad mix (optional)


1 cup lemon juice (4 large lemons)

10 tablespoons extra virgin olive oil

3 teaspoons dijon mustard

2 cloves garlic

1/2 teaspoon thyme

salt and pepper to taste


Make the dressing first so it can set. Start by juicing your lemons. Roll the lemons under the heel of your hand before you cut them in half to help release the juices — a little trick my mom taught me!

In a medium bowl, combine lemon juice with olive oil. Then whisk in 3 teaspoons of dijon mustard and your minced garlic. I just use that ready-made minced garlic that comes in a jar. Yay, convenience!

Finally, whisk in the thyme, salt, and pepper. Lately, I’ve started using pink Himalayan sea salt. It seems bizarre and pretentious, but you can really taste a difference! I found some at my local Kroger.

Cook the orzo according to the package but make sure to rinse with cold water when it’s done. Add the orzo to a large bowl after it’s drained. Pour over the dressing and stir.

Next, start chopping up your cucumbers, olives, and artichokes. I’m not a huge fan of raw tomatoes, so I omit them, but the original recipe calls for grape tomatoes.

Add the vegetables to the orzo along with feta cheese. Stir until everything is coated in that lovely dressing!

Now, you can serve the orzo over some nice spinach and greens, or shovel it straight into your mouth from the mixing bowl. Your choice. Either way, it is delicious!