We love making salads! This one is so light, so simple, and so tasty! The dressing is a simple one, made with a champagne vinegar that is so delightful, you'll love how it enhances the flavors in your salads. If you can't find champagne vinegar, you can use apple-cider vinegar instead. Both vinegars are very light.
No need to add too much of anything to this salad.
I cooked the orzo until it was al-dente. Be careful not to over cook it, or you could end up with mushy orzo. That will ruin the texture and the salad. Then, I paired this light salad with some grilled sesame ginger salmon steaks ( recipe will be posted tomorrow). Combining both together complimented each other very nicely. It turned out so good!
Thanks for stopping by! Have a great day!
Orzo, Radishes and Cucumber Salad with Champagne Vinaigrette
- 3/4 pound ( Italian imported) Orzo Pasta
- 3 Tbsp. extra-virgin olive oil
- 2 to 3 Tbsp. Champagne vinegar
- 1 medium cucumber - hollowed, seeds discarded
- 4 fresh radishes, thinly sliced
- 1/2 pint cherry tomatoes - slice into quarters
- 1/4 tsp. fresh Thyme
- 1 Tbsp. red onion - minced
- fresh cracked pepper to taste
Bring a large pot of water to a boil, and add some salt. Add in the orzo pasta and cook until al-dente, about 6 to 8 minutes. Drain and immediately run under cold water for a few seconds to stop the cooking.
Drain well. Transfer to a large serving bowl. Add in all the vegetables, fresh thyme,
olive oil and vinegar. Season with salt and pepper to taste.
Toss Orzo salad until well combined. Refrigerate for 2 to 3 hours before serving.
Best served chilled.
Yields: 4 to 6 servings