Wednesday, July 8, 2009
Margherita Orzo Salad
This is one of those perfect salads/sides you can throw together in about 20 minutes. It's so simple it doesn't even need a proper recipe. Here goes:
Cook 1/2 lb of orzo in boiling, salted water. Drain well and toss with olive oil in a bowl. Add a pint of (washed & dried) cherry tomatoes to bowl. Chop 10 or so large basil leaves and add to bowl. Cut a large ball of fresh mozzarella cheese into bite-sized chunks (or use marinated bocconcini) and add to the bowl. Add olive oil, balsamic vinegar, and kosher salt to taste & mix well.
Makes 6-8 side dish portions.
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2 comments:
A variation I have done is crumbled feta (use the kind that is brined) instead of the mozzarella. Toasted pine nuts are good, too.
Ooh yes, great suggestions! This is one of those dishes where you can just swap in & out ingredients depending on what you have on hand or to get a different flavor profile, like dill + lemon + artichoke hearts, or cucumbers + parsley + red onion + feta. Chop & assemble...easy easy easy!
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