Description
A fresh and vibrant orzo salad with roasted tomato vinaigrette and creamy burrata.
Ingredients
Scale
- 2 pints cherry tomatoes, halved
- 3/4 cup DeLallo Private Reserve Extra Virgin Olive Oil
- Kosher salt, to taste
- 6 garlic cloves, finely chopped
- 1/3 cup red wine vinegar
- 1 tbsp dijon mustard
- 1/2 tsp red pepper flakes
- 1 lb DeLallo Orzo
- 4 ears of corn, husks removed
- 1 medium zucchini, halved lengthwise + very thinly sliced
- 1 small red onion, finely diced
- 1 jar pitted castelvetrano olives, drained and halved
- 1/2 cup thinly sliced fresh basil
- 2 tbsp chopped fresh chives
- 2 balls of burrata cheese, drained
- Flaky sea salt, to taste
- Freshly cracked black pepper, to taste
- 1 sprig of fresh basil, for garnish
Instructions
- Prep the Orzo: Start by boiling water in a large pot and adding the orzo to cook until al dente. You will know it is ready when the pasta is tender with a slight bite. When done, drain the orzo and spread it on a baking sheet to cool, preventing overcooking.
- Roast the Tomatoes: Preheat the oven to 400 degrees F. Toss the halved tomatoes with 2 tbsp of olive oil, kosher salt, and freshly cracked black pepper. Place them in the oven until they are soft and slightly caramelized, approximately 25-30 minutes. Avoid burning the tomatoes to keep the flavor balanced.
- Whisk the Vinaigrette: In a smaller mixing bowl, whisk together the red wine vinegar, remaining olive oil (1/2 cup), and minced garlic until well combined and slightly thick. If the mixture does not emulsify, add the oil gradually while whisking.
- Mix the Salad: In a large mixing bowl, combine the cooled orzo, roasted tomatoes, fresh basil, and diced zucchini. Gently mix all the ingredients until evenly distributed, being careful not to mash the tomatoes.
- Add the Burrata: Tear the burrata into pieces and carefully arrange it on top of the salad. This will create a rich, creamy experience in each bite, so handle it gently to keep it intact.
- Season & Serve: Drizzle your roasted tomato vinaigrette over the salad and give it a light toss. Season with flaky sea salt and freshly cracked black pepper to taste, adding a splash of lemon juice if desired. Ensure the salad is vibrant and flavorful before serving.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 2 days. Add burrata just before serving for optimal freshness.
- Expert Tips: Make the vinaigrette a day ahead to deepen its flavor profile. If using corn, reserve the cooking water for boiling orzo to enhance sweetness.
- Reheating Instructions: Not applicable as this salad is best served cold.
- Serving Suggestions: Serve with grilled chicken or shrimp for a complete meal. Pair with a crisp white wine for a refreshing drink. Top with extra herbs for additional flavor.
- Recipe Variations: Add grilled vegetables for a smoky flavor. Incorporate feta cheese instead of burrata. Mix in arugula or spinach for added greens.
- Ingredient Notes: Ensure to use fresh ingredients for the best flavor. If you cannot find castelvetrano olives, substitute them with Kalamata or green olives.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg