U.S. FLAT RATE SHIPPING $12
U.S. FLAT RATE SHIPPING $12
June 12, 2025 1 min read
This is one of those recipes that’s easy, makes a lot, and people always ask for it. It’s a lemony garlic orzo salad with our Gremolata Olive Oil and Meyer Lemon White Balsamic Vinegar. Bright, fresh, and perfect for a picnic.
I bring it when I don’t feel like fussing but still want to show up with something good.
Rated 4.0 stars by 1 users
Salad
8-10
60 minutes
¼ cup Gremolata Extra Virgin Olive Oil
¼ cup Meyer Lemon White Balsamic Vinegar
1 tablespoon fresh squeeze lemon juice
1 clove garlic, minced
salt and pepper, to taste
12 oz. orzo pasta, cooked, drained, and cooled
1 cup yellow grape and cherry tomatoes, sliced in half
1 cup kalamata olives, halved
1 cup chickpeas, drained.
1 cup crumbled feta cheese, plus more to serve
3 tablespoon minced fresh parsley, plus more to serve
1/2 red onion, diced
In a jar or bowl, mix together the oil, vinegar, lemon juice, garlic, salt, and pepper until totally combined.
To a large mixing bowl, add the orzo and all other ingredients. Pour the dressing over the top and stir to combine. Taste and adjust the seasonings.
Refrigerate for at least an hour before serving. Top with more feta, if using, and parsley just before serving.
Comments will be approved before showing up.