This variation on a classic Italian salad features crunchy vegetables, chewy bread and soft cheese, all complemented by a sweet, tangy vinaigrette. Our own Spinach Orzo ties this great summer salad together without making it heavy.
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients
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4 Cups Water
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2 Teaspoons Kosher Sea Salt Flakes, divided
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1 Cup Spinach Orzo
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3 Fluid Ounces Red Wine Vinegar
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1 Teaspoon Dijon Mustard
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1 Teaspoon Honey
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1/2 Teaspoon Mediterranean Oregano
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1/4 Teaspoon Ground Black Pepper
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3 Tablespoons Olive Oil
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2 Small Tomatoes, diced
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1 Small Cucumber, seeded and diced 1"
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2 French Bread Slices, 1-inch thick and cubed
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6 Ounces Fresh Mozzarella, cut into 1-inch cubes
Directions
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Add 1 cup of orzo to a large pot of boiling water with 1 teaspoon of salt and 1 teaspoon of neutral cooking oil. Cook for 4-5 minutes until al dente and strain. Rinse with cold water to cool and set aside.
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Whisk red wine vinegar with mustard, honey, oregano, ground black pepper and remaining salt in smaller bowl. Slowly whisk in olive oil until smooth vinaigrette is made.
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Add vinaigrette to orzo along with vegetables, bread and cheese. Stir to coat everything evenly.