Orzo, Lentil, and Fig Salad
Author Barbara Seelig-Brown said, "The delicious and healthy flavors of the Mediterranean inspired me to create this salad. This recipe can be made a day or two ahead of time and kept refrigerated. This recipe is great for picnics, make-ahead meals, or brown bag lunches."
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- Prep time
- 15 min
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- Cook time
- 30 min
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- Servings
- 8 Servings
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- Serving size
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1/8 recipe
Ingredients
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Orzo (rice shaped pasta), or the pasta shape of your choice (uncooked)
- 8 oz
- 227 g
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lentils (uncooked, preferably French or small dark green)
- 1 cup
- 1 cup
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oil-cured black olives (pitted and chopped)
- 1/2 cup
- 1/2 cup
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mission figlets (dried, sliced)
- 1/2 cup
- 1/2 cup
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feta cheese (crumbled, fat-free)
- 1/2 cup
- 1/2 cup
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pignoli nuts (pine nuts) (toasted)
- 1/2 cup
- 1/2 cup
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white balsamic vinegar
- 3 tbsp
- 3 tbsp
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extra virgin olive oil
- 6 tbsp
- 6 tbsp
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garlic (minced)
- 2 clove
- 2 clove
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dried oregano (fresh, chopped)
- 1 tbsp
- 1 tbsp
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fresh basil leaves (fresh, torn)
- 1/2 cup
- 1/2 cup
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sea salt (Fine)
- 1 pinch
- 1 ml
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black pepper (Freshly ground)
- 1
- 1
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Additional herbs for garnish (basil)
- 1
- 1
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Directions
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Cook orzo according to package directions, approximately 9 minutes.
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Cook lentils in 3 cups water until tender, approximately 20 minutes.
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Place balsamic vinegar in bowl. Add garlic, oregano, basil, a pinch of sea salt, and a few grindings of pepper. Slowly whisk in olive oil. Set aside.
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Mix orzo, lentils, olives, figs, cheese, and nuts together. Add dressing. Taste and adjust seasonings.
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Garnish with fresh herbs before serving.