Mozzarella, Tomato & Orzo Salad

flippinyank (CC-BY)

1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon dried Italian oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper

Orzo Salad:
1 pound orzo
1/2 pint cherry tomatoes, halved
1 Persian cucumber, diced
1/4 red onion, diced
1/2 cup freshly-torn basil leaves
1 pound small mozzarella balls


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  1. In a small bowl, whisk together the dressing ingredients. Give it a taste and adjust the salt and crushed red pepper to your liking.
  2. Bring a pot of salted water to a boil and cook the orzo per the package’s instructions, about 7 minutes. Drain and rinse under cold water immediately. Transfer to the fridge to chill, about 15 minutes.
  3. To a bowl or back to the pot, add the orzo. Top with the cherry tomatoes, cucumber, red onion, basil, and mozzarella balls and pour the dressing over it. Toss until evenly coated. Give it a taste and adjust the salt according to your liking.

Servings: 6-8

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