Caprese

Brad has an intense obsession with the Caprese Salad. When we're out to eat, or he's on business travel and out to eat, if he sees that listed on the menu, he's absolutely ordering it.
Wegmans (my love) has their awesome Mediterranean bar set up by the cheese area and he's always over there looking for 'good stuff'. They have great fresh Mozzarella options, delicious humus, several kinds of olives, salsa, dips - it's quite impressive. Since they have so many options, I'm not guaranteed to always find the large (seriously, the slices are huge) Caprese Salad on the bar.

So I searched on Pinterest for an alternative, made my own adjustments and boom, problem solved. 

Caprese Orzo

• 2 cups uncooked orzo
• 3 tablespoons olive oil
• 5 tablespoons fresh lemon juice
• 1 cup tomatoes of your choice, cut small
• 1/2 - 3/4 cup fresh Mozzarella, chopped
• 3 tablespoons fresh basil, chopped
• salt and pepper to taste

Cook orzo according to package instructions and set aside.

Whisk together the olive oil, lemon juice, basil and S&P -- toss with the orzo in a large bowl.

Add the tomatoes and mozzarella and gently stir to combine.



You can serve this chilled or at room temp.


This would be perfect for the upcoming Spring/Summer cookouts, BBQs and regular dinners at home. Simple, delicious (pairs up nicely with just about anything else you make) and ready in about 15 minutes! 


{For the Mozzarella, you can use a fresh chunk and cut it up into smaller pieces, or you can use the pearls. As far as the tomatoes, I've used cherry, Roma and vine before - it's a personal choice.}

Also, let me know if you're interested in the fish recipe!