Summer Orzo Salad with Spicy Honey
A bright, fresh and very simple dish that literally gathers summer into one bowl. Tender orzo, sweet charred corn, juicy peach, blueberries and arugula come together with a light dressing of apple cider vinegar, Dijon and spicy honey. The flavour is balanced: sweet fruit, peppery greens, a tangy dressing and a warm piquant accent from the honey.
Preparation
- 1
Make the dressing. In a small jar add the apple cider vinegar, spicy honey, mustard, oil, salt and pepper. Seal tightly and shake until smooth. Taste and adjust honey, vinegar or salt as needed.
- 2
Prep the orzo. If not ready, cook in salted water to al dente, drain, let cool and add a drop of oil to prevent sticking.
- 3
Char the corn. In a hot pan, sear the ears, turning occasionally, until the kernels get lightly charred spots. Let cool and cut the kernels off.
- 4
Prep the fruit. Halve the peach or nectarine, remove the pit and slice thinly. Rinse and dry the blueberries.
- 5
Assemble. In a large bowl combine the orzo, corn, peach, blueberries and arugula. Add the dressing and toss gently so the fruit isn't damaged.
- 6
Adjust. Taste and add salt, pepper, vinegar or spicy honey if needed.
- 7
Serve immediately or chill 30–60 minutes so the flavours meld. Before serving add herbs, feta, nuts or a little more honey.
Chef's tips
- —Cook the orzo al dente — it keeps its texture and won't go mushy after dressing.
- —Don't add the arugula too early: if the salad sits for hours, add it before serving.
- —Choose a firm peach or nectarine — too-soft fruit loses shape when tossed.
- —Charred corn adds more flavour: light caramelisation makes it sweeter.
- —Make extra dressing — it's great on green salads, roasted vegetables and chicken too.
- —Want a heartier salad? Add feta, grilled chicken or shrimp.
- —Want more freshness? Add mint, basil or a little lemon zest.
- —Without the arugula the salad keeps well in the fridge for a few hours and grows more fragrant.
