The weather this week in Istanbul has taken a complete turn to Autumn. I guess they got the memo here that summer officially ended this past weekend. We’ve had cold, windy, and rainy days that have started making me excited for the recipes of Fall. Ok, who am I kidding, I’ve been excited all summer. My favorite season is here…..But before I get all crazy with pumpkin and apple everything, I’m going to share one last summer recipe. Maybe one of my most favorite of all. I’ve been making my Summer Orzo Salad for years without too much variation. If you have any ripe, sweet baby tomatoes left, this is a perfect way to use them up.
This orzo recipe is simple, a little sweet, a little zesty from the lime and fresh herbs, and quick to throw together. It pairs nicely with lots of things. I usually like to serve it with grilled chicken, fish, or shrimp. But it’s also a great accompaniment to a bbq of hot dogs and hamburgers. As is, this recipe is vegan. If it’s an easy vegetarian meal you’re seeking, add some cubed mozzarella for a little protein. This keeps great in the fridge a few days and honestly is even better on day 2. And it packs well since it can be kept out at room temp safely for a bit.
If you have fresh grilled corn off the cobb, that’s perfect, but thawed, frozen sweet corn will also work. Any type of small tomatoes will do the trick as long as they’re bursting with flavor. I use to love using the baby heirloom tomatoes I could get back home for their beautiful color and flavor, though the little red guys I’ve found here in Istanbul make an equally as lovely salad.
Summer Orzo Salad
Savor the flavors of summer with this salad of sweet corn, tomatoes, fresh herbs, and orzo.
Ingredients
- 2 cups orzo
- 1 1/2 cups corn kernels
- 1 1/2 cups cherry tomatoes (halved or quartered)
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh mint
Lime Vinaigarette
- 1 large lime, juiced
- 2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- pinch sweet paprika
- 1 tsp salt
- 1/4 tsp pepper
Instructions
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Prepare your orzo according to the package directions, making sure to cook them al dente. Once done, drain and add to a large bowl.
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While the orzo is cooking, chop the tomatoes, onion, and herbs. Cut the corn off the cobb if using fresh.
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Now make the vinaigrette by whisking together all the ingredients from the lime juice to the pepper.
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Once the orzo has cooled down a bit, add the tomatoes, corn, and red onion to the bowl. Add the vinaigrette and mix thoroughly.
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Add in the chopped basil and mint and stir well again. Season to taste with a little more salt and pepper if necessary.
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Cover and chill if not using right away.
