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Orzo Salad with Roasted Tomato Vinaigrette & Burrata

Orzo Salad with Roasted Tomato Vinaigrette on a serving platter with burrata cheese over top
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a summer orzo salad with fresh corn, zucchini, olives, red onion, and herbs, tossed in a roasted tomato vinaigrette & topped with burrata cheese

servings: 8-10

Ingredients

Scale

Roasted Tomato Vinaigrette

  • 2 pints cherry tomatoes
  • 1 large sprig of basil
  • ¾ cup DeLallo Private Reserve Extra Virgin Olive Oil
  • kosher salt
  • 6 garlic cloves, finely chopped
  • ⅓ cup red wine vinegar
  • 1 tbsp dijon mustard
  • ½ tsp red pepper flakes
  • ¼ cup chopped fresh parsley

Orzo Salad

  • 4 ears of corn, husks removed
  • 1 lb DeLallo Orzo
  • 1 medium zucchini, halved lengthwise + very thinly sliced
  • 1 small red onion, finely diced
  • 1 (5.3 oz) jar pitted castelvetrano olives, drained + halved
  • ½ cup thinly sliced fresh basil
  • 2 tbsp chopped fresh chives
  • 2 balls of burrata cheese, drained
  • flaky sea salt
  • freshly cracked black pepper

Instructions

  1. For the roasted tomato vinaigrette, preheat the oven to 375°F. Add the cherry tomatoes, sprig of basil, and olive oil to a 12” cast iron skillet. Toss well to coat and season generously with kosher salt. Roast for 45 minutes, or until the tomatoes are soft and caramelized. Let the tomatoes cool in the skillet.
  2. Meanwhile, for the orzo salad, bring a large pot of salted water to a boil. Add the ears of corn and cook for 4 minutes. Use tongs to transfer them to a bowl of ice water for a minute or so to cool. Drain and cut the kernels off.
  3. Strain out any corn strands from the boiling water. Use the water to cook the orzo according to the package’s instructions. Drain and cool. Transfer the orzo to a large mixing bowl. Add the corn, zucchini, red onion, olives, basil, and chives.
  4. To finish the vinaigrette, use a slotted spoon to transfer the tomatoes to the bowl of orzo. Add the garlic, red wine vinegar, dijon mustard, and red pepper flakes to a smaller mixing bowl. Whisk to combine. Pour the oil from the skillet into the mixing bowl, whisking until emulsified. Stir in the parsley. Season with salt to taste.
  5. Pour about ¾ of the vinaigrette into the orzo salad. Toss well to combine. Transfer the orzo to a large platter.
  6. Tear the burrata cheese into pieces and arrange it over the salad. Season with flaky sea salt and freshly cracked black pepper. Spoon the remaining vinaigrette over top. Garnish with any extra basil leaves, if desired.

Find it online: https://www.theoriginaldish.com/2023/08/01/orzo-salad-with-roasted-tomato-vinaigrette-burrata/