Lemon Orzo Salad with Corn and Basil
A refreshing lemon orzo salad featuring sweet corn and fresh basil, perfect for summer gatherings.
Equipment
- Grill
- Large mixing bowl
- Sharp knife
- Whisk
Ingredients
- 8 ounce dry orzo (227 grams)
- 2 ears corn (about 1 cup of kernels)
- 1 garlic clove grated
- ½ cup olive oil (120 milliliters)
- ¼ cup lemon juice (about 60 milliliters)
- ½ teaspoon black pepper
- ¾ teaspoon kosher salt
- 6 ounce crumbled feta (170 grams)
- 2 cups fresh basil leaves (about 60 grams), roughly torn or shredded
Instructions
- Start by boiling water in a large pot and adding the dry orzo, letting it cook until tender. You will know it is ready when it feels slightly firm but not mushy. Rushing this step can make the orzo sticky, so keep an eye on it and stir occasionally.
- Drain the orzo in a colander and rinse it under cold water until it cools down. This stops the cooking process and helps prevent clumping, giving you a nice fluffy texture. Skipping this step can lead to a gummy salad, so be sure not to miss it.
- While the orzo cools, grill the corn on a hot grill or stovetop for a few minutes until charred and fragrant. You will love the smoky aroma! This adds depth to the salad, but be careful not to overcook it; you want to keep that sweet crunch.
- In a large bowl, mix the cooled orzo with the grated garlic, olive oil, lemon juice, black pepper, and kosher salt. You will see everything melding into a lovely mixture. It is key to taste as you go; adjust seasoning to your liking to avoid a bland dish.
- Gently fold in the crumbled feta and torn basil until evenly distributed. You will get a beautiful color contrast with the green basil and white feta. Adding the basil too early can make it wilt, so save this step for last before serving.
- Scoop your salad into bowls and serve chilled or at room temperature. Smell that fresh lemon and basil combination! If you are making it ahead, remember to keep the basil for just before serving to keep it vibrant and fresh.
Notes
This salad stores well and can be made ahead up to 2 days in advance. Add basil right before serving. It can be stored in the refrigerator for up to 2 days.
Use high-quality extra virgin olive oil for the dressing.
When preparing in advance, adding fresh basil just before serving will keep it vibrant and prevent wilting.
For a flavor boost, tasting the salad before serving allows for adjustments with salt, pepper, or lemon juice as needed.
If your salad tastes bland, do not hesitate to increase the lemon juice, salt, or pepper to enhance the flavors.