Description
A refreshing salad featuring orzo, corn, lemon, and fresh basil, perfect for any gathering.
Ingredients
Scale
- 8 ounces dry orzo
- 2 ears of corn, kernels removed
- 1 garlic clove, grated
- 1/2 cup olive oil
- Juice of 1 lemon
- 1/21/2 teaspoon black pepper
- 3/41/2 teaspoon kosher salt
- 6 ounces crumbled feta
- 2 cups fresh basil leaves, roughly torn or shredded
Instructions
- Cook the Orzo: Start by bringing a large pot of salted water to a boil. Add the orzo and cook until just tender, keeping it al dente and slightly firm to the bite. This should take about 8 to 10 minutes. Ensure not to overcook, as it can turn into a sticky mess.
- Rinse with Cold Water: Once cooked, drain the orzo in a colander and rinse it under cold water until it cools down completely. This helps separate the grains and prevents them from sticking together.
- Mix Ingredients Together: In a large mixing bowl, combine the cooled orzo, corn, olive oil, lemon juice, black pepper, and kosher salt. Toss everything together until the orzo is nicely coated. You should have a bright aroma from the lemon. Taste and adjust the seasoning with more lemon juice or salt if needed.
- Add Fresh Basil: Right before serving, gently fold in the fresh basil. This will keep it vibrant and fragrant, enhancing the flavor. If added too early, the basil may wilt.
- Serve & Enjoy: Spoon out portions of your lemon orzo salad into bowls. The colors should pop nicely, and you will enjoy the fragrant aroma of lemon and basil. This salad is best served fresh and is great for any gathering!
Notes
- Storage Tips: This salad stores very well. It can be made ahead up to 2 days in advance; however, add the basil right before serving to keep it fresh and vibrant. Store leftovers in an airtight container in the fridge for up to 2 days.
- Expert Tips: Use high-quality extra virgin olive oil for the dressing to enhance flavor. If the orzo is sticking together after cooking, rinsing it under cold water helps separate the grains. If the salad seems bland, a splash more lemon juice or sprinkle of salt can really boost the flavor.
- Reheating Instructions: This salad is best enjoyed cold or at room temperature; do not reheat.
- Serving Suggestions: Serve with grilled chicken skewers for a complete meal. Pair with a crisp white wine on a summer evening. Enjoy with crusty bread for a satisfying lunch.
- Recipe Variations: Add grilled zucchini for extra vegetables. Incorporate sun-dried tomatoes for a tangy twist. Replace feta with a vegan cheese alternative for a dairy-free option.
- Ingredient Notes: When using corn, fresh is best, but frozen corn can be substituted. Just defrost and sauté until slightly caramelized for added flavor. For feta, opting for high-quality cheese can significantly enhance the taste of your salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 403
- Sugar: 3g
- Sodium: 621mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg