The summer season of cooking has begun! All projections are showing it’s going to be another hot one. Nothing hits like a light and fresh salad that’s easy to make, can be made ahead, and eaten for a couple of days.
This salad is so versatile, so I classify it as a zero waste recipe, and, it fits into a DASH plan as well. It can be served as a side dish, you can add different veggies or herbs to it, or some crumbled feta cheese instead of Parmesan. You could turn it into an entree by adding protein – canned tuna, beans, or roasted chicken.
Use whatever you have on hand, however I love the zucchini for this salad. The key to this salad is to pan-fry the zucchini slices in hot olive oil. While it’s easy, it’s a little tedious to flip each piece, but it’s worth the time. You will work in batches, about one batch per zucchini. Add the zucchini in one layer into a pan of hot oil, cook about 2-3 minutes per side, flipping each piece once. This builds flavor, and it allows the zucchini to hold its shape, and not get mushy in the salad. If you have a grill, you could slice the zucchini lengthwise instead, coat with olive oil, and grill, turning once. Once grilled, chop the slices into bit-sized pieces.
Hope you enjoy it!
Zucchini Tomato Orzo Salad
Ingredients
Salad
- 3 small-medium zucchini
- 1 cup orzo pasta
- 2 TB olive oil, divided
- 1 pint grape or cherry tomatoes, sliced in half
- 2 TB chopped, fresh basil garnish
- 2 TB grated Parmesan cheese optional garnish
Dressing
- 1 lemon
- 1/4 cup olive oil
- 2 TB lemon balsamic vinegar (or white wine vinegar)
- 1 TB dijon mustard
- 1/8 tsp salt
- Ground black pepper to taste
Instructions
- Slice the zucchini evenly into thin (1/4-inch) slices. Set aside, and get pasta water ready.
- Bring a 3-quart pot of water to boil. Add a teaspoon of salt to the water. When it comes to a full boil, add the orzo and stir. Cook according to al dente package directions (about 6-7 minutes), stirring occasionally. Drain, but do not rinse, and set aside. If it gets a little sticky, add a teaspoon of olive oil and fluff.
- While the pasta water boils, heat a a large aluminum pan over medium-high heat. Once hot, add olive oil and heat for 1 minute.
- In batches, add zucchini slices, in one layer, to pan. Let them cook about 2-3 minutes per side, and turn only once, when they are lightly browned. Work in batches (about one batch per zucchini). Add more oil if needed. Set each batch aside in a large serving bowl while you fry the next batch. Cook the orzo while the zucchini slices fry.
- Make the dressing - add the juice from one lemon, olive oil, vinegar, mustard, salt and pepper to a medium bowl or 2-cup glass measuring cup. Whisk until combined.
- Add the sliced tomatoes to the zucchini bowl. Lightly salt the tomatoes. Add the orzo and mix together gently. Pour the dressing over the orzo-vegetable mixture. Mix until well-coated. Season with more salt and pepper if desired. Refrigerate for an hour, or overnight.
- When ready to serve, toss the salad, then garnish with basil and grated Parmesan.
Notes
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