Tangy + Sweet Lentil Orzo Salad

 

The last thing I’ve wanted to do all summer is turn on the stove. It hasn’t even been especially scorching, only a few triple digit days here and there,  but I just can’t even stand the idea of it. Everything I want to eat has been coming out of the refrigerator, dishes that are cool on the palate and light on the stomach. This Tangy + Sweet Lentil Orzo Salad is my latest go-to creation. It has everything you need for a good meal – plenty of color, fresh produce, and protein. It also makes a great side or main dish and can be prepared ahead of time, definite bonus points.

 

Tangy + Sweet Lentil Orzo Salad

• 1 box orzo
• 1 C black beluga lentils
• 8 Tbsp olive oil, divided
• 1/3 C red wine vinegar
• 4 cloves minced garlic
• 1 cucumber
• 1 pint grape tomatoes
• 1 nectarine (or peach)
• 1 red onion
• 1 C feta

Prepare orzo according to box. Once finished mix in 2 Tbsp olive oil and place in refrigerator to cool. While that’s happening get the lentils ready, I really like the kind that can be steamed in the microwave. Place these in the refrigerator until cool. In the meantime, prep your produce. Half the grape tomatoes. Quarter the cucumber lengthwise, then remove the seeds and slice into small pieces. Julienne the nectarine. Chop the onion up small. Once everything is nice and chilly prep the dressing by whisking together the remaining 6 Tbsp olive oil, red wine vinegar, and minced garlic in a small bowl. In a large bowl combine orzo, lentils, tomatoes, cucumber, nectarine, and onion. Toss to combine with dressing then top with feta.

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