Summertime, I love to make easy, delicious salads packed with flavor and fresh ingredients. My Orzo Caprese Salad with Lemon Vinaigrette is a family favorite. And the recipe is easily doubled to feed a large group.
Always use the freshest ingredients and fresh basil is the best, so easy to grow.
1 cup uncooked orzo
1 cup chopped tricolored cherry tomatoes
1/4 cup chopped fresh basil
1 1/2 cup fresh mozzarella, cubed
Prepare orzo according to package instructions. Drain and cool.
Make vinaigrette and set aside.
Add tomatoes, basil and mozzarella to orzo. Combine.
Toss with vinaigrette. And chill for 2 hours or over night.
1/2 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon fine sea salt, or to taste
3 to 4 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoon olive oil in slow stream, whisking until the dressing is well blended.
Love this gadget, a lemon zester!
