Orzo and Grape Salad

Growing up with Mexican flavors, Greek food was a savory surprise. As a California/Mexican kid, most of the “foreign” flavors I enjoyed were from Asia: Filipino, Vietnamese, Thai, etc. It wasn’t until I moved to Michigan that I learned to enjoy the flavors of the Mediterranean.

While this is not really Greek food, it has many of the wonderful flavors I love. This is a salad recipe from Eating Well, one of the magazines I get in the mail. And since the grapes in our market were looking delicious, I decided to make it.

I have not tried this, but the recipe also suggests replacing the orzo with quinoa.  That would be a good dose of protein along with a lot of flavor!

Orzo and Grape Salad with Mint and Feta

Orzo and Grape Salad with Feta and Mint

1 cup orzo

2 tablespoons olive oil

2 tablespoons lemon juice

¼ teaspoon salt

¼ teaspoon ground black pepper

2 cups halved seedless grapes (green and red, if possible)

1/3 cup crumbled feta cheese

¼ cup fresh mint, chopped

2 tablespoons red onion, finely chopped

Bring a large pot of water to a boil. Add the orzo and cook until just tender (about 8 minutes). Drain in a colander, rinse and set aside and cool.


In a large glass bowl, whisk the oil, lemon juice, salt and pepper. Add the grapes, feta, mint, onion and orzo. Toss to combine and serve.

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