Turkish Orzo Salad – Arpa Şehriye Salatası
A refreshing and colorful Turkish salad made with orzo pasta, fresh vegetables, and a zesty dressing.
Equipment
- medium saucepan
- Colander
- Large serving dish
- Sharp knife
Ingredients
- 200 grams orzo pasta
- 150 grams tinned sweetcorn (drained weight)
- 2 large jarred red peppers (roasted peppers)
- 1 bunch spring onions (trimmed & washed)
- 5 medium pickled gherkins (roughly chopped)
- 1 tablespoon capers (roughly chopped)
- ½ bunch parsley (stems removed & roughly chopped)
- 1 tablespoon fresh dill (finely chopped)
- 2 teaspoons dried mint
- 1 large lemon (juiced)
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses (or balsamic or red wine vinegar)
- salt (to season)
- pepper (to season)
Instructions
- Start by boiling some salted water in a medium saucepan. Add the orzo and cook for approximately 10 minutes until it is al dente, meaning it should still have a slight bite. Monitor the cooking closely to avoid the orzo becoming mushy.
- Once cooked, drain the orzo using a colander and give it a quick rinse under cold water to stop the cooking process and cool it down. It should feel pleasantly cool to the touch. Make sure to drain it well to prevent a watery salad.
- In a large serving bowl, combine the sweetcorn, roasted red peppers, chopped spring onions, pickled gherkins, capers, and parsley. You will want a colorful array of ingredients. Feel free to skip any vegetables that do not appeal to you; the selection is based on personal preference.
- Sprinkle in the fresh dill and dried mint, then gently mix everything together. The herbs will impart a wonderful aroma and fresh flavor. Be careful not to over-mix, as this may mash the vegetables.
- In a separate bowl, whisk together the lemon juice, olive oil, and pomegranate molasses. The dressing should look glossy and have a zesty fragrance. If it starts to separate later, simply whisk again before serving.
- Pour the dressing over the orzo mixture and gently combine all the ingredients. Season with salt and pepper to taste. This should come together as a vibrant medley of flavors. If the salad seems bland, remember that a pinch more salt or herbs can improve the taste.
- Cover the bowl with foil or plastic wrap and refrigerate for a minimum of 30 minutes. This allows the flavors to meld beautifully together. Note that the longer it sits, the more seasoning you may need to adjust just before serving.
- Before serving, taste the salad to ensure the flavors are balanced. You can adjust the flavors by adding more herbs, lemon juice, or seasoning if needed.
Notes
Store in an airtight container in the fridge for around 4 days. If the orzo feels too soft after cooking, reduce the cooking time to 7 to 9 minutes to achieve your desired firmness. For salads that taste bland after chilling, consider adding fresh herbs or a pinch of salt just before serving. If the dressing separates after storage, a quick whisk or shake will bring it back together.