For the Salad:

• • 1 pound orzo pasta: Orzo, sometimes called risoni, is a small, rice-shaped pasta that’s perfect for salads. Its slightly nutty flavor and pleasant chewiness hold up beautifully against dressings and other ingredients. Look for high-quality orzo made from durum wheat semolina for the best texture. Whole wheat orzo is also an option for added fiber and a slightly different flavor profile. When choosing orzo, ensure it’s a consistent creamy color and free from any blemishes or broken pieces.

• • 4 ears of fresh corn, husks and silk removed: Fresh corn on the cob is the star of this salad, contributing a sweet, juicy, and slightly smoky flavor when grilled. Opt for ears that feel plump and heavy for their size, with tightly wrapped husks that are bright green. The silk should be pale gold and slightly sticky, not dry or brown. If you gently peel back a bit of the husk at the top, the kernels should be milky and plump. For the best flavor, use corn that is as fresh as possible – ideally, purchased the same day you plan to grill it.

• • 1 pint cherry tomatoes, halved: Cherry tomatoes bring a burst of sweetness and acidity to the salad, adding a juicy counterpoint to the creamy orzo and smoky corn. Choose ripe cherry tomatoes that are firm, plump, and brightly colored. Look for tomatoes that are fragrant and have a sweet aroma. Heirloom cherry tomatoes, in various colors, can add visual appeal and a more complex flavor. If cherry tomatoes aren’t available, grape tomatoes are a good substitute.

• • ½ red onion, finely diced: Red onion provides a subtle sharpness and a bit of bite to balance the sweetness of the corn and tomatoes. Red onions are milder than yellow or white onions, making them ideal for salads. Select a red onion that is firm, heavy, and has smooth, unblemished skin. For an even milder flavor, you can soak the diced red onion in cold water for 10–15 minutes, then drain and pat dry before adding it to the salad. This helps to reduce some of the raw onion’s intensity.

• • 4 ounces feta cheese, crumbled: Feta cheese adds a salty, tangy, and creamy element to the salad, perfectly complementing the other flavors. Choose a good quality feta cheese, preferably one packed in brine for a richer, saltier taste. Greek feta, made from sheep’s milk (or a blend of sheep and goat’s milk), is considered the most authentic and flavorful. Avoid pre-crumbled feta, as it often contains cellulose to prevent clumping and can be drier. If you prefer a milder feta, look for French feta, which is typically made from cow’s milk. For a vegan option, you can substitute with a plant-based feta alternative, or nutritional yeast for a cheesy, savory note.

• • ¼ cup pine nuts, toasted: Pine nuts contribute a delicate buttery flavor and a satisfying crunch to the salad. Toasting pine nuts enhances their flavor and texture significantly. Purchase raw pine nuts and toast them yourself for the freshest taste. Be mindful when toasting nuts as they can burn quickly. Keep a close eye on them and remove them from the heat as soon as they become fragrant and lightly golden brown. If pine nuts are unavailable or too expensive, you can substitute with other toasted nuts or seeds like slivered almonds, chopped walnuts, pecans, or even sunflower seeds.

For the Lemon Basil Dressing:

• • ½ cup extra virgin olive oil: Extra virgin olive oil forms the base of the dressing, contributing richness and a fruity flavor. Use a high-quality extra virgin olive oil for the best taste. Look for olive oil that is cold-pressed and has a vibrant green color and a fresh, fruity aroma. The quality of the olive oil will significantly impact the flavor of the dressing, so it’s worth investing in a good one.

• • ¼ cup fresh lemon juice (from about 2 lemons): Fresh lemon juice provides the essential acidity and brightness that balances the richness of the olive oil and other ingredients. Always use freshly squeezed lemon juice for the best flavor; bottled lemon juice can taste flat and artificial. Choose lemons that are heavy for their size and have thin, smooth skin. Roll the lemons firmly on the countertop before juicing to release more juice.

• • ¼ cup packed fresh basil leaves, finely chopped: Fresh basil is the aromatic heart of the dressing, infusing it with its distinctive sweet, peppery, and slightly minty flavor. Use fresh basil leaves for the best taste and aroma; dried basil is not a suitable substitute in this dressing. Look for bright green basil leaves that are free from blemishes or wilting. Italian basil (sweet basil) is the most common and widely available variety, perfect for this recipe. Other basil varieties like Thai basil or lemon basil could also be used for a slightly different flavor twist, but Italian basil is the classic choice.

• • 1 tablespoon lemon zest (from about 1 lemon): Lemon zest, the finely grated outer skin of the lemon, adds an intense burst of citrusy aroma and flavor to the dressing. Use a microplane or fine grater to zest the lemon, being careful to only grate the yellow part of the peel and avoid the bitter white pith underneath. Fresh lemon zest is crucial for capturing the bright, aromatic essence of lemon in the dressing.

• • 1 clove garlic, minced: Garlic adds a subtle savory depth and aromatic complexity to the dressing, enhancing the other flavors. Use fresh garlic for the best taste; garlic powder is not a suitable substitute in this dressing. Mince the garlic finely for even distribution of flavor throughout the dressing.

• • 1 teaspoon Dijon mustard: Dijon mustard acts as an emulsifier in the dressing, helping to bind the oil and lemon juice together and creating a smoother, more cohesive dressing. It also adds a subtle tang and depth of flavor. Use a good quality Dijon mustard for the best results.

• • Salt and freshly ground black pepper, to taste: Salt and pepper are essential seasonings that enhance all the flavors in the salad. Use kosher salt or sea salt for a cleaner taste, and freshly ground black pepper for a more aromatic and robust flavor. Season the dressing generously, tasting and adjusting as needed to achieve the perfect balance of flavors.