Salad Days Part II

Because one good salad deserves another. This one is in honor of the Greek goddess of crops, mistress of planting and harvesting, the lady of Growing Things.

Demeter Salad

2 cups of orzo
1 bunch spinach, rinsed and chopped or 1 bag baby spinach
6 Roma tomatoes, diced
1/4 lb feta
1/3 of a medium-sized red onion - sliced thin
1-2 dozen Kalamata olives, halved
a generous bunch of fresh basil, cut into ribbons
1/3 cup good olive oil
1/4 cup red wine vinegar
1 Tbsp Dijon mustard
fresh thyme or oregano
salt, pepper


Add orzo to boiling water, cook for 13 minutes, then drain and transfer to a large bowl. Whisk the oil, vinegar, mustard, thyme and s & p. Pour over the still warm orzo. Add spinach, tomatoes, cubed feta, onion , olives, and basil. Toss and serve. Would go well with grilled chicken or fish.