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Orzo salad with tomatoes and herbs – Yum!






I’m on a salad kick these days. This is so delicious and a good keeper for a day or two. Cook the orzo a day ahead if you like.



1 quart chicken or vegetable broth

1 1/2 cups orzo

15 oz can garbanzo beans, drained (opt)

2 generous cups red and yellow grape tomatoes or plain red grape tomatoes, halved or regular tomatoes, cut into small pieces

1 cup finely chopped red onion (may not use all)

1 finely chopped cucumber

Generous handful fresh basil, chopped

Chopped fresh mint leaves to taste – start with a palmful and go from there

Handful fresh chopped parsley

Toasted almonds (optional)  and Feta for garnish

Salt and freshly ground pepper


Bring broth to a boil. Stir in orzo. Keep at a boiling point and cook al dente, stirring frequently, about 7 minutes.  Drain orzo and put in big bowl to cool. After it’s cooled completely, stir in above ingredients. Then toss with dressing. Taste and season with more salt and pepper to taste if you like. Serve at room temperature.



You may not need all of the dressing

Mix in blender or whisk by hand:

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

1 tablespoon honey or to taste

Salt and pepper to taste

With machine on low, slowly pour in:

1 cup extra-virgin olive oil




Habek Mint (Bible Mint)
Habek Mint (Bible Mint)

DSCN1466Orzo Salad



Permanent link to this article: http://abouteating.com/a-medley-of-mint-and-the-best-orzo-salad-ever/


  1. Walden Rich & Fran

    Thank you for this wonderful recipe. It’s just what I was looking for to take on a women’s ENDOW retreat next week! Any advise where to buy the habek mint?

    1. Rita Heikenfeld

      Habek mint is too strong for this. Try spearmint (or even peppermint).

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