MEDITERRANEAN SALAD

THIS COLORFUL MED SALAD IS A WCV FAN FAVORITE. at one point last spring & summer we were making this meal once, sometimes even twice a week…while that may seem a bit extreme, try it for yourself and you’ll see just how delish this dish truly is.

we’re talking all the goods here. this ‘salad’ is soo fresh, colorful, flavorful, filling, and all in all takes about 20 minutes from start to finish. this is a perfect meal to incorporate into your meal planning as we get closer to warmer days. it’s light and requires almost no stove/oven cooking, meaning no hot house for you! p.s. this would also be a great meal to meal prep with as it gets tastier as the week goes on and the flavors really marinate together.

as always feel free to make this meal your own, add in proteins, play around with different fresh herbs, or even branch out in terms of what grains you incorporate! and don’t forget to let me know what you if you do try it! :)

INGREDIENTS //

◡ 1 cucumber, diced

◡ cherry tomatoes, quartered

◡ 1/2 red onion, thinly sliced

◡ 1 15oz can of artichoke hearts, drained & rough chopped

◡ 6oz pitted kalamata olives, drained

◡ 1 cup dried orzo

◡ juice of 2 lemons

◡ 3 tbsp olive oil

◡ 1 tbsp italian seasoning

◡ red chili flakes to taste

◡ salt & pepper to taste

◡ 2 tbsp fresh dill, chopped for topping

◡ feta cheese, crumbled for topping

DIRECTIONS //

start by cooking the orzo according to the package instructions. once cooked allow the orzo to cool off by letting it soak in cold water until you’re ready to incorporate it.

cut the veggies accordingly and combine in a bowl. mix it all up and incorporate the cooled down orzo. add in the lemon juice, olive oil and the seasonings & mix to combine.

top with the dill & feta, serve annnnd enjoy :)