Description
Discover how to make delicious Caprese Orzo Salads with this easy recipe. Perfect for a light and refreshing meal, learn how to create this flavorful dish today!
Ingredients
- 1 cup (200 g) dry orzo
- 8 ounces (225 g) fresh beef mozzarella, water-packed mozzarella pearls (“perline” or tiny balls)
- 1 pint (475 ml) grape tomatoes, halved
- 1 1/2-ounce bunch fresh basil, sliced in a chiffonade
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 ml) balsamic vinegar
- 2 teaspoons (10 ml) Dijon mustard
- 2 teaspoons (10 ml) honey
- 1 clove garlic, minced
- 1/2 teaspoon (3 ml) salt
- Freshly ground black pepper, to taste
Instructions
- Boil the orzo in salted water following the package instructions. Once cooked, drain and leave it to cool, stirring occasionally to prevent sticking.
- As the orzo is cooking and cooling, make the dressing by mixing the vegetable oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. You can beat it well in a bowl, shake it in a securely-closed jar, or blend it in a small food processor.
- When the orzo has cooled down, move it into a large bowl. Gently stir in the fresh mozzarella, halved tomatoes, basil slices, and about ⅔ of the dressing, or as much as you like. Taste and adjust the salt and pepper if necessary. Serve right away or chill in the fridge, adding more dressing just before serving, as the orzo will absorb the dressing while refrigerated.
Notes
- For a silkier consistency, opt for fresh mozzarella pearls over dry orzo.
- Slice the basil in a chiffonade to enhance its flavor profile.
- Adjust the dressing quantity to suit your taste, as the orzo will soak it up while chilling.
