Summery Orzo Salad with Lemon Vinaigrette
This vibrant salad is the perfect balance of sweet, savory, and fresh. It’s great for summer picnics, meal prep, or an easy weeknight side.
Ingredients:
1 cup dry orzo
2 handfuls chopped greens (like arugula, spinach, or baby kale)
1/2 cup dried cherries
1 can chickpeas, drained and rinsed
Kernels from 2 ears of fresh sweet corn (or about 1.5 cups)
2 ripe peaches, chopped
1/4 cup sunflower seeds
For the Lemon Vinaigrette:
Juice of 1 lemon
2–3 tablespoons olive oil
1 teaspoon honey
Salt and pepper to taste
Instructions:
Cook the orzo according to package directions. Drain and rinse under cold water to cool it down.
In a large bowl, combine the cooked orzo, chopped greens, dried cherries, chickpeas, corn, peaches, and sunflower seeds.
In a small jar or bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper. Taste and adjust seasoning as needed.
Pour the vinaigrette over the salad and toss gently to combine.
Serve right away, or let it chill in the fridge for 30 minutes to let the flavors mingle.
Tip: This salad holds up well in the fridge for a day or two—just add the greens right before serving if you want them to stay crisp.
If Peaches Aren’t in Season:
Spring Swap:
Strawberries – Fresh, sweet, and just tart enough to brighten the dish.
Add a few ribbons of fresh basil for a bonus spring twist.
Fall Version:
Diced apple or pear – Adds crunch and a mild sweetness.
Optional: sprinkle in a little cinnamon or nutmeg into the vinaigrette for a cozy note.
Winter-Friendly:
Pomegranate seeds – Bright, juicy, and festive.
Pair with roasted sweet potatoes or squash cubes for extra heartiness.
Anytime Option:
Dried apricots (chopped) – Easy to keep on hand and offer a chewy, sweet bite similar to peaches.
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