Description
This Orzo Caprese Salad with balsamic vinaigrette is a delicious twist on a classic salad and so easy to make! Serve it for lunch, light dinner, or as a side dish.
Ingredients
Units
Scale
- 1 cup dry orzo
- 3 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tsp honey (or maple syrup)
- 1/2 tsp dried oregano (or 1 tbsp fresh)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder (or 1 small clove, minced)
- 2 cups cherry tomatoes, halved
- 2 cups diced cucumber (4 small cucumbers)
- 1 small red onion, finely diced
- 1/4 cup fresh basil, chopped
- 1 cup mini mozzarella, halved
Instructions
- Cook the orzo according to package instructions (usually 8-10 mins). Drain and set aside to cool.
- In a large bowl, whisk together the olive oil, balsamic vinegar, oregano, sea salt, black pepper, and garlic powder.
- Add the cooked orzo, cherry tomatoes, diced cucumber, red onion, basil, and mozzarella.
- Toss everything together with the dressing until well mixed.
- Serve right away or keep in the fridge until ready to eat.
Notes
Storing: Store leftovers in an airtight container in the fridge for 2-3 days. Do not freeze.
Nutrition
- Serving Size:
- Calories: 261
- Sugar: 7.9 g
- Sodium: 510.5 mg
- Fat: 11.1 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 28.4 g
- Fiber: 2.9 g
- Protein: 13.3 g
