Summer Salad Italiano!

Summer time is salad time!

Here’s a fun and easy salad for those hot summer days when you don’t feel like doing much cooking.

If you don’t like the orza pasta I use in this recipe, swap it out for your favorite type of rice (long grain, short grain, white, brown, or basmati).



Summer Salad Italiano!
Prep time
Cook time
Total time
Recipe type: Summer Salad
Cuisine: Food is Medicine
Serves: 4 servings
  • 2 cups water
  • 1 tsp. sea salt
  • 1 yellow or green summer squash, sliced into thin rounds
  • 1 small red onion, peeled and diced
  • 2 whole marinated artichoke hearts, quartered
  • 5-6 cherry tomatoes, halved
  • 6-7 pitted pickled olives (black or green)
  • 2 cups cooked orzo
  • ⅓ cup olive oil
  • 1 tbsp. balsamic vinegar
  • Juice and zest of 1 lemon
  • 2 garlic cloves, peeled and minced
  • 2 tbsp. fresh basil, minced
  • 1 tsp. dried oregano
  1. Bring water to a boil and add ½ tsp. of sea salt.
  2. Add summer squash and cook 1 minute.
  3. Remove the squash with a slotted spoon and drain.
  4. In a large bowl, combine cooked squash with onion, artichokes, tomatoes, olives and cooked orzo.
  5. Whisk olive oil, vinegar, lemon juice, garlic, basil, oregano, and remaining sea salt.
  6. Coat salad evenly.