Dressing For SuccessSummer Orzo Salad with Lemon & Champagne Vinegar Vinaigrette

Salad

Or, shall I call it a Flexible Summer Salad? The salad ingredients are only a suggestion as everything can be substituted with what you have on hand or like best. The only non-negotiable element as far as I am concerned, is the amazing Lemon & Champagne Vinegar Vinaigrette dressing courtesy of our traveling companions, Kim and Mary.

My go-to dressing has always been Good Seasons Italian Dressing made with a really good EVOO and balsamic vinegar. After Kim shared this recipe, it is the only one in my kitchen! Refreshing, lemony and great on practically anything. Champagne vinegar is a mild, white vinegar with floral notes. Rice vinegar or white wine vinegar would be close substitutes but I prefer champagne vinegar for this dressing.

Mai Tai Tracy Tip: Zest the lemon before squeezing and add the zest to the vinaigrette. Instead of tossing the lemon, pop it face down on the top shelf of your dishwasher for squeaky clean dishes, especially your stemware. It really works!

We are obsessed with juicy cherry tomatoes and sweet summer corn all of which are easily available right now. Our favorite combination is orzo, baby spinach, thin sliced shallots, corn, cherry tomatoes and yellow pepper, all tossed with crumbled tangy feta cheese and topped with chives and lemon zest. Wow! 

If you want, make this a fuller meal by adding your favorite protein: black beans, rotisserie chicken or grilled shrimp anyone? Change up the cheese with cotija, goat cheese or blue cheese. Add some fruit! Flexible, definitely a flexible salad!

For an even prettier presentation, assemble it on a platter rather than in a bowl. Easy, refreshing and yet another easy way to get some of your Five A Day!

Lemon & Champagne Vinegar Vinaigrette:

1 garlic clove, finely chopped
2 tablespoons plain yogurt
¼ cup champagne vinegar
1 Meyer lemon, zested and then squeezed for 1 tablespoon juice
2 tablespoons honey
½ teaspoon Kosher salt
½ teaspoon fresh ground black pepper
½ cup good quality extra virgin olive oil
Optional: fresh thyme leaves

Salad Ingredients:

1 cup uncooked orzo
2 cups baby spinach or arugula
2 ears fresh sweet corn, cut off the cob (charred if you prefer)
1 pint of Cherry tomatoes, halved
1 yellow pepper, diced
8 oz. block Feta cheese (drained and crumbled or diced)
2 small shallots, thinly sliced and rings separated
Chives, finely chopped
1 Meyer lemon, zested (use the lemon to make your dressing)
Kosher salt and freshly ground black pepper

Directions:

Make the salad dressing: In a small bowl or jar, whisk all the ingredients except the olive oil together. Add the olive oil in a slow, steady stream and whisk to emulsify. Store in an airtight container and refrigerate for up to a week. Makes ¾ cup dressing.

Cook the orzo according to the package directions and allow to cool slightly, do not rinse.

Drizzle a good amount of the dressing into the bottom of your bowl or platter. Assemble/layer the salad in the following order: orzo, spinach, corn, tomatoes, yellow pepper, shallots, and cheese. Drizzle with more dressing if needed. Season to taste with Kosher salt and black pepper. Sprinkle with chives and zest the lemon over the salad to serve.

Serve warm or cold … Flexible!