Featuring charred tomatoes, feta, fresh herbs and a delicious marinade, this colourful salad is sure to become your next go-to barbecue favourite.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) cherry tomatoes, halved
1/2 tsp. freshly ground black pepper
2/3 cup Diana Marinade Garlic & Herbs
1 tsp. zest and 2 Tbsp. juice from 1 lemon
1/4 cup extra virgin olive oil, divided
4 cups cooked orzo pasta
3 cups loosely packed baby spinach leaves
1 cup coarsely chopped fresh basil
1/2 cup crumbled feta cheese with garlic and herbs, divided
2 Tbsp. pine nuts, toasted
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How do I make it ?
Heat barbecue to medium heat.
Toss tomatoes with pepper in large bowl. Mix marinade, lemon zest and juice until blended. Add half the marinade mixture to tomato mixture; mix lightly. Remove 2 tsp. oil; whisk remaining oil into remaining marinade mixture. Reserve for later use.
Brush bottom of 13x9-inch disposable foil pan with remaining 2 tsp. oil. Place tomatoes, cut sides up, in prepared pan. Grill 10 to 15 min. or until tomatoes are softened and lightly browned.
Spoon tomatoes into large bowl. Add orzo, spinach, basil, 1/4 cup cheese and reserved marinade mixture; mix lightly. Top with remaining cheese and pine nuts.
Kraft Kitchen Tips!
For added colour, prepare using a mixture of red and yellow cherry tomatoes.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 2.5 g
Cholesterol 5 mg
Sodium 580 mg
Carbohydrate 42 g
Fibre 3 g
Sugars 8 g
Protein 9 g
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.