July calls for simple, fresh dishes and this salad answers!

Lemon, Orzo, Arugula Salad: Fresh without being Fussy

We just ended our fair week and it’s a relief to be able to turn to recipes that just seem to fall together. This Arugula Orzo salad is a dish that brings flavor and freshness without having to really think about it.

Which is why I love it.

The peppery arugula and citrusy dressing blend together nicely and the base of the salad is only 5 ingredients. This Lemon Orzo Salad easily makes its way into summer gatherings, picnics, and on-the-go meals!

• Ingredients
• Steps-by-step instructions
• Ways to customize this salad
• Printable Recipe Card
• FAQ’s
• Pin for later

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A Summer Salad that Checks all of the Boxes

We love arugula, and its versatility makes it something worth having on hand. An extra zip of flavor in your salads, and something more full-bodied than lettuce to top off a sandwich or sub.

The flavor can stand on its own, and I’ve enjoyed watching this leafy green make its way into the unique woodfire pizza combinations over at the Crossings Center!

The texture of this lemon orzo salad will surprise you, too. The orzo and mozzarella bring a soft chewiness that is balanced out by the toasted almonds and the crunchiness of the arugula. The chickpeas add protein but add some chicken or steak on top and this salad would easily make a full meal!

Making Arugula Orzo Salad

Light, Simple, and just what we need in a Summertime Salad Recipe

Equpiment

• 1 large bowl
• 1 pan for toasting

Ingredients

Salad

• 1 cup orzo
• 2 1/2 cups arugula
• 1 can (15oz) chickpeas
• 1/4 cup sliced almonds (toasted)
• 1 cup chopped mozzarella

Dressing

• 1/3 cup Olive Oil
• 1 tbsp Dijon Mustard
• 1/8 cup Lemon Juice
• 1/8 cup Orange Juice
• 1 tbsp Honey
• 1 tsp Minced Garlic
• Salt and Pepper to taste
• Optional: Lemon Zest

Steps

• Cook and drain orzo based on instructions
• Cut up mozzarella into fourths
• Combine cooled orzo, drained chickpeas, mozzarella, and arugula
• Whisk together the olive oil, mustard, lemon juice (+ zest), orange juice, honey, minced garlic, salt, and pepper for the dressing
• Toast almonds on the stovetop for 2 to 4 minutes
• Combine all ingredients into a large serving bowl
• Serve and enjoy!

Tips

• For the best flavor, use fresh lemon and orange juice. The lemon zest is optional but adds a nice touch if you are using a fresh lemon anyways.
• Serve this salad chilled, if you can
• If you aren’t serving this salad right away, wait to add the toasted almonds, arugula, and dressing.

Ways to make this Salad your Own

• Branch out on your nut selection: Sunflower seeds or walnuts work well – I do recommend toasting whichever nuts you use. For those with allergies, this salad can easily be made nut-free.
• Try a different cheese: Crumbled feta works especially well with arugula
• Take a peek into your garden: Basil, tomatoes, cucumbers – fresh herbs and veggies would make a welcome addition to this salad
• Add some heat: The arugula is already peppery, but you can add some red pepper flakes for an extra kick

Printable Recipe Card

A Salad that’s meant to be Shared

Something I’ve been reminding myself this summer is to focus on the company and conversation when we invite friends and family into our home. I find that the most meaningful gatherings happen when food is just something on the side to be enjoyed and a vessel for shared time together. Recipes like this one allow for a quality meal without getting lost in the details.

This salad holds its place in the side dish rotation we have going with our BLT Salad and Ranch Pasta Salad. It sits nicely on the side of a burger or grilled chicken and is meant to bring to the summer gatherings of those whose company you cherish.

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Questions about this Fresh Arugula Orzo Summer Salad

Pin for Later!

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