Charred Corn Sun Dried Tomato Orzo Salad

This sun-dried tomato orzo salad is packed with charred sweet corn, silky avocado, tangy feta, and tossed in a flavorful lemon herb vinaigrette. - perfect for a lunch salad or cookout side!

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 611kcal

Ingredients

Sun Dried Tomato Orzo Salad

4 ears sweet corn, husks and silk removed
1 tablespoon olive oil
Salt and pepper to taste
1 lb orzo, cooked according to package instructions
1 cup oil-packed sun dried tomatoes, roughly chopped
1/2 cup crumbled feta cheese
2 medium ripe avocados, pitted and diced
2 cups baby arugula or spinach

Lemon Herb Vinaigrette

1/3 cup lemon juice
2 tablespoons honey or agave syrup
1 tablespoon Dijon mustard
1/4 cup finely chopped herbs (chives, parsley, basil, or a combination of all)
1 clove crushed garlic
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Instructions

Rub corn with olive oil and season with salt and pepper. Grill corn over medium-high heat, turning occasionally until corn is lightly charred. (alternatively, you can also cook in a large cast iron on the stove) Allow corn to cool, then cut kernels off the cobs.
In a large serving bowl, combine cooked orzo, tomatoes, corn, feta, avocado, and arugula. Toss salad to combine and store in refrigerator until ready to serve.

Lemon Herb Vinaigrette

In a small bowl, whisk lemon juice, honey, mustard, herbs, and garlic. Slowly drizzle in olive oil, whisking constantly to emulsify. Season vinaigrette with salt and pepper to taste and store in refrigerator until ready to serve.
When ready to serve, drizzle vinaigrette over salad and toss to combine. Serve salad immediately and enjoy!

Notes

Storing Instructions

Store salad sealed in refrigerator up to 4 days.

Nutrition