Summer Orzo Salad with Marinated Tomatoes and Roasted Eggplant
This Mediterranean-inspired summer orzo salad is bursting with sweet and spicy marinated tomatoes, roasted eggplant, fresh basil, creamy feta, and crunchy toasted seeds. Serve it warm for dinner or chilled the next day for lunch. It's an easy small-batch recipe that makes a satisfying meal for two.
Servings: 2 hearty servings
Ingredients
- 2 tablespoons extra virgin olive oil , divided
- 1 cup eggplant , cut into ¼-inch cubes
- 1 to 2 garlic cloves smashed
- ⅔ tablespoon fresh thyme leaves or 2 teaspoons dried thyme
- ⅓ teaspoon chili powder
- 2 teaspoons honey divided
- Kosher salt and freshly ground black pepper
- ⅓ pound dry orzo about ¾ cup
- 1 tablespoon balsamic vinegar
- ½ small shallot , finely grated
- Pinch red pepper flakes
- 1½ cups Marinated Tomatoes plus 1–2 tablespoons of the marinade
- 2 tablespoons fresh basil roughly torn
- 2 –3 ounces feta cheese , crumbled
- 1 tablespoon toasted pine nuts (optional)
- 1 tablespoon roasted pumpkin seeds sunflower seeds, or a combination
- 1 ounce soppressata cut into ¼-inch cubes (optional)
Instructions
- Roast the eggplant. Preheat the oven to 425°F. Toss the eggplant with 1 tablespoon olive oil, the garlic, thyme, chili powder, 1 teaspoon honey, and a generous pinch of salt and pepper. Spread onto a baking sheet in a single layer and roast for 20–25 minutes, stirring once halfway through, until the eggplant is tender and lightly browned. Finely chop the roasted garlic and set aside with the eggplant.
- Cook the orzo. Bring 4 cups of water to a boil. Season generously with 1 tablespoon kosher salt. Add the orzo and cook until al dente according to the package directions, about 8–9 minutes. Drain well, but do not rinse.
- Make the dressing. In a large serving bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, remaining 1 teaspoon honey, grated shallot, a pinch of red pepper flakes, and a light sprinkle of salt and pepper.
- Build the salad. Add the warm orzo to the bowl and toss to coat. Stir in the roasted eggplant, chopped roasted garlic, marinated tomatoes, and 1–2 tablespoons of the tomato marinade.
- Finish and serve. Gently fold in the basil, feta, toasted pine nuts or seeds, and the optional soppressata. Taste and adjust the seasoning if needed. Serve warm, at room temperature, or chilled.
Notes
- This salad is delicious served warm the day it's made and even better after a few hours in the refrigerator.
- Be sure to save a spoonful or two of the tomato marinade—it adds incredible flavor to the dressing.
- Block feta packed in brine has the best creamy texture, but pre-crumbled feta works just fine.
- Omit the soppressata for a vegetarian version, or substitute grilled chicken, shrimp, or chickpeas.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.