Orzo Salad with Zucchini, Tomatoes, Olives and Feta
A zesty Mediterranean-style orzo salad with tomatoes, olives, feta cheese, cannellini beans and caramelized zucchini. All tossed with a delicious honey mustard marinade. It'll become your new best friend for those summer cookouts.
Servings: 8
Ingredients
For the Dressing
- 1/2 medium red onion minced (about 3 tablespoons)
- 3 tbsp red wine vinegar
- 1 garlic clove grated or minced
- 6 tbsp extra virgin olive oil plus more as needed
- 2 tsp honey
- 2 tsp Dijon mustard
- Kosher salt and freshly ground black pepper to taste
For the Salad
- 1.5 cups orzo regular or whole-wheat
- 2 tbsp olive oil
- 2 medium zucchini sliced in half moons
- 4 scallions white and green parts, sliced thin
- 2 tbsp capers drained and rinsed
- 1 pint cherry or grape tomatoes halved
- 15 oz cannellini beans or chickpeas rinsed (1 can)
- 1 cup Kalamata olives pitted and coarsely chopped
- 5 radishes thinly sliced
- 6 oz feta cheese, (Greek or French recommended) crumbled or diced 1/2 inch
- 1/3 cup fresh basil, dill or mint (or a combination) chopped
- 1 lemon cut into wedges, optional
Instructions
Make the dressing
- Place the red onion in a fine-mesh sieve and rinse with cold water. Allow to drain, then place in a medium bowl. Add vinegar, garlic and 1 tablespoon warm water, and let the mixture sit for 5 minutes. (This mellows the raw onion and garlic). Whisk in the olive oil, honey, mustard, salt and pepper. Taste and adjust the salt and vinegar as needed. The dressing can be made up to a week ahead.
Make the salad
- Bring a large pot of well-salted water to a boil. Cook the orzo until al dente, according to package directions. Drain well and then transfer to a large bowl. Add half the dressing to the warm orzo and toss until combined.
- In a large skillet on medium-high heat, add the olive oil. Once the oil is shimmering, add the zucchini and spread into a single layer. Season with salt and pepper. Cook until golden brown on one side and flip until the other side browns and the zucchini is tender all the way through, about 3 minutes per side. Remove to a plate and set aside.
- To the cooled orzo, add scallions, capers, tomatoes, beans, olives and radishes. Stir to combine. Then add the feta cheese and zucchini. Toss again, and add more dressing, to your taste. At this point you can refrigerate for a day or up to 2 days ahead.
- When ready to serve, top with the fresh herbs and a squeeze of lemon, if desired. Serve at room temperature.
Notes
- The dressing can be made up to a week ahead.
- The salad can be made up to two days ahead.
- Top with herbs just before serving to keep them green and fresh.
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