Grilled Summer Vegetable Orzo Salad with Peaches
This vibrant salad features grilled summer vegetables, sweet peaches, and orzo, all dressed with a tangy vinaigrette, perfect for a refreshing meal.
Equipment
- Grill
- Large Bowl
- Jar for vinaigrette
- Cutting board
- Knife
Ingredients
- 1 ½ cups orzo uncooked
- 1 tablespoon extra virgin olive oil for grilling
- ¼ teaspoon fine sea salt for seasoning
- ¼ teaspoon ground black pepper for seasoning
- 2 ears fresh corn husks removed
- 2 medium-sized zucchini halved lengthwise
- 3 peaches skin on, halved and pitted
- 1 ½ cups grape or cherry tomatoes halved
- ½ cup fresh basil chopped, for garnish
- ½ cup feta crumbled, for garnish
- ⅓ cup extra virgin olive oil for vinaigrette
- 2 tablespoons honey for vinaigrette
- 1 tablespoon white wine vinegar for vinaigrette
- 1 lemon juiced for vinaigrette
- ¼ teaspoon garlic powder for vinaigrette
- ¼ teaspoon fine sea salt for vinaigrette
Instructions
- Start by boiling water and cook the orzo until it is just al dente. Check the package for timing. Once done, drain and set aside to cool. Watching it closely helps avoid a mushy texture, which is not desired in your salad.
- Get your grill nice and hot. You want to see those grill marks and smell something delicious. Preheating ensures everything cooks evenly and gives that smoky flavor you desire. Avoid overcrowding the grill for good caramelization.
- Toss the corn and zucchini on the grill, and cook until beautifully charred. They are ready when softened but maintaining some bite. Keep an eye on them to prevent overcooking, which can ruin the salad's texture.
- Place the peach halves skin-side down on the grill. You will catch the delightful aroma of the fruits caramelizing. Grill until warm with nice grill marks but remain firm. Choose peaches that are ripe yet firm to avoid them falling apart.
- In a bowl, mix olive oil, honey, white wine vinegar, lemon juice, garlic powder, and salt. Whisk together until smooth and well-blended. Taste and adjust if necessary to ensure every piece of salad gets flavorful dressing.
- In a large bowl, combine the cooled orzo, grilled vegetables, and peaches. Add the halved tomatoes, fresh basil, and feta cheese. Gently toss everything, being careful not to break up the peaches for presentation.
- Drizzle the vinaigrette over the salad and gently mix to coat everything. Let it sit for a few minutes so the ingredients can soak up the dressing, but do not chill for too long or it might lose its fresh taste.
Notes
Storage Tips: Store in an airtight container in the fridge for 2-3 days. For extended life, use raw peaches and zucchini instead of grilled.
Expert Tips: If grilled vegetables come out mushy, reduce grilling time; aim for a tender texture without losing firmness. When grilling peaches, select ripe yet firm ones to prevent them from falling apart. If the salad lacks flavor after chilling, prepare extra vinaigrette and toss before serving for brightness.
Reheating Instructions: Salad is best enjoyed cold and does not require reheating.
Serving Suggestions: Serve alongside grilled meats or pair with a glass of chilled white wine. Add a fresh fruit salad for a vibrant meal.
Recipe Variations: Substitute grilled chicken for a protein boost, add nuts for crunch and flavor, or incorporate different herbs like dill or mint.
Ingredient Notes: For optimal flavor, use fresh corn; if unavailable, canned or frozen corn may be substituted, though fresh is preferred. If zucchini is not available, yellow zucchini or summer squash may be used instead. Use crumbled goat cheese in place of feta if desired.