Caprese Orzo Salad
A vibrant and refreshing salad featuring orzo, cherry tomatoes, mozzarella, and fresh basil, perfect for summer picnics or family gatherings.
Ingredients
For the salad
- 4 oz orzo Cook as per package instructions.
- 2 cups cherry or grape tomatoes, halved
- 2 cups small mozzarella balls Optional: slice for easier mixing.
- ¼ cup fresh Genovese basil leaves, tightly packed Cut into thin ribbons.
- ¼ - ½ teaspoon sea salt To taste.
- ¼ - ½ teaspoon ground black pepper To taste.
- 2-3 tablespoons balsamic glaze Or more, to taste.
- 2-3 tablespoons balsamic vinegar To taste.
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions, typically 7-9 minutes for al dente. Once cooked, drain and rinse the orzo under cold water until it’s no longer hot.
- While the orzo is cooking, slice the cherry tomatoes in half. If desired, slice the mozzarella pearls for easier mixing. Cut the basil leaves into thin ribbons.
Combine Ingredients
- In a large bowl, mix the cooked orzo with the tomatoes, mozzarella, and basil. Stir gently to combine and adjust the seasoning with salt, pepper, and balsamic glaze to your liking.
Serve
- Optionally, drizzle some balsamic glaze on top and garnish with extra basil. Enjoy the salad immediately or refrigerate for up to 24 hours before serving.
Notes
To keep your salad fresh, store leftovers in an airtight container in the refrigerator. Best enjoyed cold, consume within 2-3 days. Hold off on adding the balsamic glaze until just before serving for best results.