Go Back
Colorful salads without lettuce featuring various vegetables and toppings

Salad Without Lettuce

A refreshing and nutritious salad featuring orzo, quinoa, and a colorful medley of vegetables, perfect as a side dish or stand-alone meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Grains and Vegetables
  • 1 cup Orzo pasta Cook according to package instructions.
  • 1 cup Quinoa Cook according to package instructions.
  • 1 cup Corn Fresh, frozen or canned corn can be used.
  • 1 cup Cherry tomatoes Halved for best texture.
  • 1 medium Cucumber diced.
  • 1 medium Bell pepper Diced, any color.
Dressing
  • 3 tablespoons Olive oil Extra virgin recommended.
  • 2 tablespoons Lemon juice Freshly squeezed is best.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Freshly ground preferred.
Toppings
  • 1 cup Feta cheese Crumbled.
  • 1 handful Fresh herbs Such as parsley or basil, chopped.

Method
 

Preparation
  1. Cook the orzo and quinoa according to the package instructions. Drain and set them aside to cool completely.
  2. In a large mixing bowl, combine the cooled orzo, quinoa, corn, cherry tomatoes, cucumber, and bell pepper.
Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until fully combined.
Assembly
  1. Pour the dressing over the salad and gently toss everything together until well mixed.
  2. Sprinkle crumbled feta cheese and fresh herbs over the top, and toss once more.
Chilling
  1. For optimal flavor and texture, chill the salad in the refrigerator for at least 30 minutes prior to serving.

Notes

Consider roasting your vegetables for a smoky flavor, substitute quinoa with farro or barley, and add nuts or seeds for crunch. This salad serves well with grilled meats or as a light lunch.