This salad can be made a day ahead – just let it sit at room temperature for an hour before serving.
3 tablespoons olive oil
2 cloves garlic, thinly sliced
juice and zest of 1 lemon
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 ounces chard, bottom stems removed and chopped finely, leaves cut into bite-sized pieces
1 pound cooked orzo
1 cup pitted Kalamata olives, roughly chopped
4 ounces feta cheese, crumbled
½ red onion, thinly sliced
¼ cup fresh basil leaves, finely chopped
1. In a small pan, warm oil over medium-low heat. Saute garlic until lightly golden, 1-2 minutes. Add the chard stems and sauté for 2 minutes to soften. Add the chard leaves and sauté for about 2-3 minutes to just wilt. Transfer garlic and chard and whatever oil remains in the pan to a bowl. Add 3 tablespoons lemon juice, 2 teaspoons zest, salt, and pepper, and whisk to combine.
2. Add chard and toss lightly. Add orzo, olives, cheese, onion, and basil. Toss to combine and serve.
Makes 8 servings