A Classic Caprese Orzo Salad with Balsamic Vinaigrette
I like to share what I’m cooking these days in case you are looking for new ideas or fresh inspiration. It’s unlikely that a Caprese Orzo Salad is breaking new ground, but this recipe is perfect for right now and I’d like to highlight this if you’re looking to change things up. In fact, I’ve made this salad many times in the past, but haven’t really done so in the last few years. I think it’s because I honestly burned on it. We went through a big caprese salad season a few years ago and needed a break from it for a little while!
The nice thing about a salad like this is that it’s totally adaptable. I made this one with a classic balsamic vinaigrette, but you could just use olive oil and salt if you’d prefer. It also might taste great with lemon zest and a lot of pepper! I’ve also added chopped peppers to it before because I had some in the fridge to use up. Lastly, try pesto if you’re in the mood for it.
I like to make this in the evening and let it cool in the fridge overnight. When I first make it the salad is never salty enough and I add a lot. But I’ve learned that if I do that I’ll end up with a salad that’s too salty after the flavors meld. SO! Make it according to plan and let it rest. Taste test, add more salt if needed.
This is a favorite of ours in the summer. I like to have it in the fridge to have with leftover protein for an easy lunch. It’s also makes a nice cool side dish at super on hot days.
Sometimes I use cherry tomatoes, but this time I chopped up a big, fresh tomato and a log of mozzarella and it was perfect. Our herb pot is abundant right now and there’s more than enough basil to go around so I was extremely generous with the amount I used on this recipe.
Enjoy your classic caprese orzo salad with balsamic vinaigrette. It’s incredible!
Caprese Orzo Salad with Balsamic Vinaigrette
Ingredients
- 2.5 cups cooked orzo (usually about 1 1/4 cups dry orzo)
- 1 cup chopped tomato or sliced cherry tomatoes
- 1 cup diced mozzarella or mozzarella balls
- 1/3 cup basil. thinly sliced
- 1 clove garlic, thinly sliced
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a large bowl toss the tomato, mozzarella, and basil. Add the freshly cooked orzo while it's still warm and toss well.
- In a small bowl combine the sliced garlic, olive oil, balsamic vinaigrette, salt, and pepper and whisk well.
- Gently fold the balsamic vinaigrette into the warm pasta and toss well.
- Allow to cool. Place the orzo in a container and allow it to cool in the fridge until ready to serve.
