Saturday, May 3, 2014

Watermelon Orzo Salad with Spinach & Feta

Here's a fresh summer dish inspired by one that we had on the 4th of July.  Fresh watermelon atop orzo and baby spinach, topped with basil and feta cheese.  An odd combination?  Maybe.  But it tasted so fresh and looked so pretty.  I decided to try my hand at it this weekend for brunch with some friends.  I must say, it was awesome!  (Even if Michael didn't approve of salad for brunch...)  Here's how Mama makes it:

Watermelon Orzo Salad with Spinach & Feta

- 3/4 c. orzo (uncooked measure)
- 3 cups watermelon, diced
- 1/2 c. feta, crumbled
- 1.5 T. olive oil
- 2 T. fresh basil, thinly sliced
- 1/4 t. freshly ground pepper
- 1 t. salt
- 2 c. packed baby spinach


1.  Cook orzo according to package directions.  (Bring salted water to boil, add pasta and boil for about 8 minutes.)  Drain and rinse with cold water, then add 1 T. olive oil and half the salt and pepper.  (I made this up the night before and stored in the fridge overnight.)

2. On a large plate or platter, spread spinach in an even layer.  Top with cooked orzo, then diced watermelon.  Sprinkle with feta.

3.  Slice the basil and sprinkle over the watermelon, then drizzle with remaining 1/2 T. olive oil.  Season with salt and pepper, to taste.  Makes about 6 servings, 3/4 c. each, 5 WW pts.

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