Greek Isles Kale-Orzo Salad with Blood Orange Vinaigrette


This Discover Cooking with California Olive Oil recipe contest submission comes from 2013 finalist Jan Valdez. She describes her dish as “A vibrant kale salad with orzo, feta, and fresh veggies with We Olive’s very own Blood Orange Olive Oil.”

Serves 4

1 large bunch curly kale, stems removed, and chopped into bite-sized pieces
1 cup cooked & drained orzo pasta
1 cup grape tomatoes
1 cucumber, sliced
1 orange bell pepper, seeds removed, and diced
1/2 red onion, thinly sliced
3/4 cup diced feta cheese
1/3 cup pitted kalamata olives
1 tablespoon chopped fresh oregano
1 lemon, juiced
1/4 cup We Olive Blood Orange Olive Oil
Kosher salt & freshly cracked black pepper, to taste

In a large salad bowl, gently toss all the ingredients together until combined. Serve and enjoy!

Notes: Serve this salad with warm, crusty Greek bread dipped in We Olive Blood Orange Olive Oil and red pepper flakes.

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