Halved grape tomatoes sweeten the salad while adding a gorgeous splash of red. (Photo by Pam Brandon)

Cleaning out the fridge is no picnic. Or is it? We love this easy, do-ahead picnic salad that makes fabulous use of leftover grilled salmon or chicken.

Crisp-tender haricots verts (thin French green beans), chunks of pungent feta cheese and buttery orzo pasta are delicious tossed in a simple lemon vinaigrette.

Halved grape tomatoes sweeten the bowl and add a gorgeous splash of red.  

Of course the bounty of leftovers differs from diva to diva — so be creative and use what you have on hand.
Leftover corn, asparagus or toasted pine nuts all work well.  And the salad can stands alone as a delectable veggie meal.
Pack up a blanket, a bottle of bubbly and the current love of your life, and you’re off to dine al fresco.

Orzo, Feta and French Bean Salad

Serves 4

8 ounces haricots verts, or thin green beans

1/2 pound orzo

Juice of 2 lemons

Coarse salt and cracked pepper, to taste

1/2 teaspoon dried dill, or more to taste

1/4 cup extra-virgin olive oil, or more to taste

8 ounces feta cheese, crumbled

2 cups grape tomatoes, halved

2 grilled salmon fillets, optional

Cook the haricot verts in boiling salted water for 5 minutes; drain and rinse in cold water to stop the cooking process. Set aside. Cook orzo according to package directions; drain, rinse and set aside. In large salad bowl, whisk together lemon juice, salt, pepper, dill and olive oil.

Add beans, pasta, feta, tomatoes and salmon, if using; gently toss to combine. Serve chilled or at room temperature.