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Serves 8
This versatile salad can be made a day ahead—just let it sit at room temp for an hour before serving.
3 tablespoons olive oil
2 cloves garlic, thinly sliced
Juice and zest of 1 lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 oz baby spinach leaves
1 lb cooked orzo
1 cup pitted Kalamata olives, roughly chopped
4 oz chopped feta or haloumi cheese
1/4 cup thinly sliced red onion
1/4 cup finely chopped fresh mint leaves
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1st Keep
 jenellebaur
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