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Fresh Caprese Orzo Salad Recipe with Easy Balsamic Syrup Drizzle

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A quick and fresh summer salad combining orzo pasta, creamy mozzarella, cherry tomatoes, fresh basil, and a homemade balsamic syrup drizzle for a light, tangy, and satisfying meal.

Ingredients

Scale
  • 1 cup (dry) orzo pasta (about 170 grams)
  • 8 ounces (225 grams) fresh mozzarella balls (bocconcini) or torn fresh mozzarella
  • 1 ½ cups (about 250 grams) cherry or grape tomatoes, halved
  • ½ cup fresh basil leaves, roughly chopped or torn
  • 1 small clove garlic, minced
  • 3 tablespoons extra virgin olive oil
  • ½ cup (120 ml) balsamic vinegar
  • 1 tablespoon honey or brown sugar (optional but recommended)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) freshly squeezed lemon juice

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 cup (170 grams) of orzo and cook according to package instructions (usually 8-10 minutes) until al dente. Stir occasionally to prevent sticking. Drain the orzo and rinse under cold water to cool and stop the cooking process. Set aside in a large mixing bowl.
  2. While the orzo cooks, pour ½ cup (120 ml) balsamic vinegar into a small saucepan. Add 1 tablespoon honey or brown sugar. Bring to a gentle boil over medium heat, then reduce to low and simmer for about 8-10 minutes, stirring occasionally. The syrup should thicken enough to coat the back of a spoon but not become syrupy like molasses. Remove from heat and let it cool slightly.
  3. Halve 1 ½ cups (250 grams) of cherry tomatoes and roughly chop ½ cup fresh basil leaves. Mince 1 small garlic clove. Tear 8 ounces (225 grams) fresh mozzarella into bite-sized pieces.
  4. Add the tomatoes, basil, garlic, and mozzarella to the cooled orzo. Drizzle 3 tablespoons (45 ml) extra virgin olive oil and 1 tablespoon (15 ml) freshly squeezed lemon juice over the top. Season with salt and freshly ground black pepper to taste. Toss gently but thoroughly, so ingredients are evenly coated.
  5. Transfer the salad to a serving dish or individual bowls. Use a spoon or ladle to drizzle the balsamic syrup over the salad. Start with a little—you can always add more. The syrup adds a glossy, tangy finish that makes the salad pop visually and flavor-wise.
  6. Taste and adjust seasoning with extra salt, pepper, or olive oil if needed. For a fresh burst, add a few whole basil leaves on top as garnish.

Notes

Make the balsamic syrup in advance and store it in the fridge for up to a week. Warm slightly before drizzling. Rinsing cooked orzo under cold water stops cooking and cools it for salad use. Keep heat low when simmering balsamic syrup to avoid burning. Add fresh basil last and toss gently to avoid bruising. For a dairy-free version, substitute mozzarella with tofu or vegan cheese. Orzo can be swapped with quinoa or couscous for gluten-free options.

Nutrition

Keywords: Caprese salad, orzo salad, balsamic syrup, fresh basil, mozzarella, cherry tomatoes, summer salad, easy salad recipe

Find it online: https://chloeplate.com/fresh-caprese-orzo-salad-recipe-with-easy-balsamic-syrup-drizzle/