OLS Week 11: Summery Chopped Orzo Salad

Author: swampkitty05  //  Category: Eating Local, Farmer's Market, Food Blogging Event, Gardening, Produce

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I’ve been harvesting stuff like crazy from my backyard garden. And what better way to use up a fridge full of fresh veggies and beat this horrible heat than to make a cool, colorful orzo salad that has great flavor and texture? This one came out so well that I’m putting it into my permanent rotation. I’m submitting it to this week’s edition of One Local Summer.

Rundown of local ingredients:
From my backyard: cucumber, zucchini, radishes, Sungold tomatoes, fresh herbs, early girl tomato
From the Worthington Farmers Market: bell peppers, red onions, corn

Summery Chopped Orzo Salad

Summery Chopped Orzo Salad

8 oz. orzo, cooked and rinsed with cold water
1 medium cucumber, peeled and diced small
1 medium zucchini, diced small
5 radishes, diced small
1 small red onion, diced small
1 large ear corn, sliced off the cob (use canned if fresh not available)
1 Roma tomato, diced small
1/2 red or yellow (or both) bell pepper, diced small
Handful grape tomatoes (any color), halved or quartered (depending on size)
1 lb. mozzarella balls (perlini)
Fresh basil, parsley and chives, chopped

Dressing:
1/2 c. white balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 c. extra virgin olive oil
Salt and pepper to taste

Chop all veggies very small, and toss with cooked orzo. Mix all dressing ingredients and shake hard in a container to emulsify. Dress salad with as much dressing as you’d like. You won’t necessarily use it all. Chill and serve cold.

2 Responses to “OLS Week 11: Summery Chopped Orzo Salad”

  1. OLS Week 11: Summery Chopped Orzo Salad - send gift to India Says:

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  2. mangochild Says:

    Yup, this is the time of the year when the garden keeps giving so much goodness, its hard to know where to start. This looks so good, particularly all the colors.

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