Hi everyone!
This bright chimichurri salad comes together in minutes. It combines a few fresh, flavorful ingredients and is finished with a vibrant cilantro chimichurri dressing. It’s ideal for meal prep, summer cookouts, picnics, and potlucks — a welcome escape from boring salads.
Why I love this salad
This simple chimichurri salad is one of my favorites because it’s packed with flavor and perfect for prepping ahead. I often make a batch of cilantro chimichurri early in the week and use it on everything — it really is that versatile. The bright, herbaceous dressing elevates a handful of basic ingredients into something special.
It’s also an excellent dish to bring to gatherings. It pairs beautifully with grilled meats, is easy to assemble, and tends to be a crowd-pleaser.
What you need to make this chimichurri salad
Just a few simple components plus a batch of cilantro chimichurri make this salad come together quickly:
- Cooked orzo pasta
- Halved sweet grape tomatoes
- Ciliegine fresh mozzarella (small mozzarella balls), halved
- Arugula
- Cilantro chimichurri dressing
The full cilantro chimichurri dressing recipe is available in my cilantro chimichurri recipe. It’s easy — blend the ingredients until smooth and let the flavors meld before tossing with the salad.
Tips for making the chimichurri salad
1. Make the chimichurri ahead of time when possible. Preparing the dressing the night before gives the flavors time to develop and become bolder. If you’re short on time, make it at least 20 minutes prior to using so the herbs and aromatics have time to mingle.
2. Add the arugula just before serving. If you plan to transport the salad or store it for meal prep, keep the arugula separate until the last minute to prevent wilting. Adding it right before eating keeps the greens crisp and fresh.
How to serve this chimichurri salad
- As a side dish: A fresh, bright complement to grilled or roasted chicken and beef.
- As a light meal: With orzo, tomatoes, mozzarella and chimichurri, this salad is satisfying enough for a simple lunch or dinner.
- At cookouts: Bring it to your next picnic or barbecue — it travels well if you keep the arugula separate and bring extra chimichurri for topping grilled items.
Other chimichurri ideas
Try chimichurri on grilled wings or salmon for a quick, flavorful main — it pairs well with many proteins and adds a fresh, herbal kick.
This chimichurri salad pairs well with
Bright cocktails and grilled mains are natural companions — think tangy citrus drinks and simply seasoned steaks or chicken cooked on the grill.
Chimichurri Salad
6 servings
15 mins
0 mins
15 mins
Ingredients
- 4 cups orzo pasta, cooked and cooled
- 1 pint sweet grape tomatoes, halved
- 8 oz ciliegine fresh mozzarella, halved
- 5 oz arugula
- 1/2 cup cilantro chimichurri
- Drizzle of olive oil
- Salt and pepper to taste
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Instructions
- In a large bowl, combine the cooked orzo, halved tomatoes, halved mozzarella and arugula. Add the cilantro chimichurri and toss gently to coat.
- Drizzle with a little olive oil, then season with salt and pepper to taste. If serving later, add the arugula just before serving to keep it crisp.
Bom Apetite!
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Let me know how it was!