Oi gente!
This bright chimichurri salad comes together in minutes. A handful of fresh ingredients gets a lift from a vibrant cilantro chimichurri dressing, making it ideal for meal prepping, summer cookouts, picnics, and weeknight dinners. Say goodbye to boring salads and hello to bold, fresh flavor.
Why I love this salad
This simple chimichurri salad is one of my go-to recipes because it’s bright, flavorful, and extremely versatile. I usually make a batch of cilantro chimichurri early in the week and use it to dress salads, top grilled meats, or drizzle over roasted vegetables. The dressing keeps well in the fridge for several days, and its fresh herbal punch makes even the simplest ingredients sing.
It’s perfect to bring to summer gatherings—barbecues, potlucks, and picnics—because it travels well and pairs beautifully with grilled meats and seafood. The combination of orzo, juicy grape tomatoes, bite-sized mozzarella, peppery arugula, and lively chimichurri is a crowd-pleaser every time.
What you need to make this chimichurri salad
Keep it simple—just four main salad ingredients plus the cilantro chimichurri dressing:
- Cooked orzo pasta
- Halved sweet grape tomatoes
- Fresh ciliegine mozzarella (small mozzarella balls), halved
- Arugula
- Cilantro chimichurri dressing (store-bought or homemade)
If you don’t already have the cilantro chimichurri recipe on hand, blend cilantro, garlic, olive oil, vinegar, and a touch of chili or red pepper flakes to taste for a quick version—just allow it to rest for at least 20 minutes so the flavors marry.
Tips on how to make chimichurri salad
1. Make the chimichurri ahead of time. Preparing the dressing the night before gives it time to mellow and develop deeper flavor. If you’re short on time, make the dressing at least 20 minutes before using it to let the ingredients mingle.
2. Add the arugula at the last minute. If you’re assembling the salad for an event or meal prep, keep the arugula separate until just before serving. Tossing it with the dressing too early can cause the leaves to wilt.
3. Balance textures and temperatures. Use cooled orzo so the mozzarella doesn’t melt and the tomatoes stay firm. A light drizzle of olive oil plus salt and pepper will round out the dressing for a balanced finish.
Make this chimichurri salad as:
- A side salad for lunch or dinner – a perfect accompaniment to oven-baked or grilled chicken, steak, or fish.
- A light meal – hearty enough on its own for a light lunch or dinner thanks to the orzo and mozzarella.
- The ultimate cookout side – bring this to your next picnic or barbecue and consider bringing extra chimichurri to top grilled items; it’s a hit with family and friends.
Other chimichurri ideas to try
- Chimichurri wings
- Chimichurri salmon
- Use chimichurri as a finishing sauce on roasted vegetables or grain bowls
Pairs perfectly with
- Brazilian caipirinha-style cocktails or any bright citrus drink
- Grilled picanha or culotte steaks
- Grilled butterflied chicken
Chimichurri Salad
Aline Shaw
A bright, herb-forward orzo salad tossed with grape tomatoes, ciliegine mozzarella, arugula, and cilantro chimichurri. Ready in minutes and great for meal prep or summer cookouts.
Servings: 6
Prep time: 15 mins
Cook time: 0 mins
Total time: 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 (homemade or prepared)
- Drizzle of olive oil
- Salt and pepper to taste
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Instructions
- In a large bowl, combine the cooked and cooled orzo, halved tomatoes, halved mozzarella, and arugula.
- Add the cilantro chimichurri and toss gently until everything is evenly coated. If you’re serving later, keep the arugula separate and add it just before serving to prevent wilting.
- Drizzle with a little olive oil if desired and season with salt and pepper to taste. Adjust chimichurri amount to your preference—use a little for a light coating or more for a bolder, saucier salad.
- Serve immediately, or chill for a short time. If refrigerated, stir gently before serving and add fresh arugula if needed.
Bom Apetite!
Tried this recipe? Let me know how it turned out!