This variation on a classic Italian salad features crunchy vegetables, chewy bread and soft cheese, all complemented by a sweet, tangy vinaigrette. Our own Spinach Orzo ties this great summer salad together without making it heavy.

Prep time: 25 min

Cook time: 5 min

Total time: 30 min

Panzanella Salad with Orzo
Copyright Recipe © 2015 Woodland Foods


  • 4 Cups Water

  • 2 Teaspoons Kosher Sea Salt Flakes, divided

  • 1 Cup Spinach Orzo

  • 3 Fluid Ounces Red Wine Vinegar

  • 1 Teaspoon Dijon Mustard

  • 1 Teaspoon Honey

  • 1/2 Teaspoon Mediterranean Oregano

  • 1/4 Teaspoon Ground Black Pepper

  • 3 Tablespoons Olive Oil

  • 2 Small Tomatoes, diced

  • 1 Small Cucumber, seeded and diced 1"

  • 2 French Bread Slices, 1-inch thick and cubed

  • 6 Ounces Fresh Mozzarella, cut into 1-inch cubes


  1. Add 1 cup of orzo to a large pot of boiling water with 1 teaspoon of salt and 1 teaspoon of neutral cooking oil. Cook for 4-5 minutes until al dente and strain. Rinse with cold water to cool and set aside.

  2. Whisk red wine vinegar with mustard, honey, oregano, ground black pepper and remaining salt in smaller bowl. Slowly whisk in olive oil until smooth vinaigrette is made.

  3. Add vinaigrette to orzo along with vegetables, bread and cheese. Stir to coat everything evenly.