I’ve wanted to cook with orzo for a while now. And I’ve wanted to try out a friend’s caprese salad recipe for over a year. So I finally did both, and both were delicious. I think I didn’t let the caprese salad marinate well enough, though, because it tasted much better the second day than the first.
Note: Heirloom tomatoes tend to be less soft, so they’re still good the second day, maybe even better because they soften a little. Roma tomatoes need to be eaten the same day, as they become a bit too mushy by the second day.
Ingredients: 3 heirloom or roma tomatoes, 1 package fresh basil, 1 tub fresh mozzarella, 2 T olive oil, 3-4 T balsamic vinegar
- Dice the tomatoes to the size of your preference.
- Dice each ball of fresh mozzarella into 4 pieces.
- Roughly chop the basil.
- Mix tomatoes, mozzarella, basil, olive oil, and balsamic vinegar in a bowl.
- Let marinate in the refridgerator about an hour before serving. Serve on its own or with french bread or garlic bagel chips.
Orzo with Chicken, Red Pepper, and Criminis
- I used crimini mushrooms because I couldn’t find shittakes in the grocery store.
- With crimini mushrooms, it’s okay to leave the stems on as long as the ends of the stems are cut off.