Description
Mediterranean orzo and asparagus salad whisks summer flavors into a delightful culinary journey through Greece’s coastal regions. Fresh ingredients mingle with zesty herbs, creating a light and refreshing dish perfect for warm afternoons and casual gatherings.
Ingredients
Scale
Vegetables and Legumes:
- 1 bunch young asparagus
- 1 can butter beans (drained and rinsed)
- 6–7 artichoke hearts (halved)
- 1/2 cup green olives (pitted and roughly chopped)
- 1 clove garlic (finely minced)
Grains and Herbs:
- 3/4 cup orzo (dry, cooked according to package instructions)
- 1/2 cup parsley (finely minced)
- 1/2 cup dill (finely minced)
Dressing and Seasoning:
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 2 teaspoons lemon zest
- 1 teaspoon freshly cracked black pepper
Instructions
- Heat oven to 450°F and prepare a parchment-lined baking sheet for roasting asparagus.
- Trim away the tough bottom third of asparagus and spread evenly on the baking sheet, coating with olive oil and salt for enhanced flavor.
- Roast asparagus for 20-25 minutes until edges become golden brown and slightly crisp, creating a caramelized texture.
- Simultaneously cook orzo in salted water according to package directions, ensuring al dente consistency.
- Create the vinaigrette by whisking lemon juice, olive oil, honey, lemon zest, minced garlic, and black pepper in a saucepan over medium-high heat until mixture becomes frothy and slightly emulsified.
- In a large mixing bowl, combine roasted asparagus, cooked orzo, butter beans, kalamata olives, marinated artichoke hearts, fresh parsley, and dill.
- Pour warm vinaigrette over the salad, gently tossing to distribute ingredients and flavors evenly.
- Allow salad to rest for 5-10 minutes, enabling ingredients to absorb the vinaigrette and develop a harmonious taste profile.
- Taste and adjust seasoning with additional salt if needed before serving at room temperature.
Notes
- Roast asparagus at high heat to develop deep, caramelized flavors and create crispy edges that add wonderful texture to the salad.
- Use fresh herbs generously for maximum brightness and aroma, chopping them just before adding to preserve essential oils and vibrant color.
- Allow salad to rest briefly after dressing to let flavors meld together, creating a more harmonious and deeply infused Mediterranean-style dish.
- Easily adapt this recipe for various dietary needs by swapping butter beans with chickpeas for protein or using gluten-free orzo for a celiac-friendly version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 288 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg