Wednesday, June 17, 2020

Simple Meditteranean Orzo Salad

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This is a perfect salad to make to accept in the fridge all calendar week for a quick tiffin or a dinner side. It is and then versatile, you lot tin pretty much add whatsoever mix-ins y'all desire! This is i of my favorite variations..I too brand a yummy 1 with grilled corn as well as basil in addition to tomato plant and a niggling balsamic vinaigrette. SO delicious in addition to summery.



For the salad:

1 c. orzo, cooked and cooled

i medium vine ripe Lycopersicon esculentum, diced

one (fourteen oz.) tin artichoke hearts, drained too quartered

i/4 c. chopped roasted carmine peppers

one medium ruby bell pepper, chopped

1/ii c. bocconcini (mini mozzarella balls), halved

10-12 fresh basil leaves, thinly sliced


For the vinaigrette:

2 cloves garlic, finely chopped

pinch of dried oregano

pinch of cherry-red pepper flakes

juice of i lemon

ii T. blood-red vino vinegar

ane/three c. extra virgin olive petroleum

one/4 tsp. table salt

1/iv tsp. pepper


Toss all ingredients for the salad inwards a medium bowl. For the vinaigrette, combine all ingredients except for the olive fossil oil inwards a pocket-size bowl, easy stream in olive oil as well as whisk to combine. Pour over orzo salad as well as toss. Refrigerate until make to consume!

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Sometimes the simplest foods are the best foods.



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