Need an easy summer side dish that is hella' fresh and quick to make? Full of color, this lovely Heirloom Tomato Orzo salad is so perfect and ripe, ready to harvest.
Inspired to use Heirloom tomato's as part of this beautiful side dish, this recipe is light and refreshing. What I love most about this dish is that its delicious and fast to make for a backyard bbq, friends gathering, or even a lovely dinner with your significant other. A little secret: the orzo is “rice select” brand, which makes it quite light, and the Tuscan herb olive oil from Saratoga Olive Oil Co. addition makes this dish quite flavorful and amazing.
(Interested in purchasing this lovely olive oil? I love to have Saratoga’s garlic olive oil in my pantry at all times.
Take a look at their website here: https://saratogaoliveoil.com/products/tuscan-herb-organic-olive-oil )
*Pairs nicely with a white wine, like a mineral-based chardonnay or light/fruity pinot grigio.
Heirloom Tomato Orzo Salad provided by #cookingwkara
Summer is so hella' fresh with this healthy Heirloom Orzo salad
Heirloom Tomato Orzo Salad
Ingredients:
>1-1/2 cup of Orzo Brown Rice
>1/2 lemon, squeezed
>1 teaspoon of sherry
>1 teaspoon of white vinegar
>salt and pepper for taste
>4 tablespoons of Tuscan Herb Olive Oil from #saratogaoliveoilsco.
>(alternate: use EVOO and a dash of herbs de provence seasoning (1 teaspoon)
>1/4 cup of fresh basil leaves chopped
>3 baby cucumbers chopped
>2-3 heirlooms cut the long way and then in half
>1/4 cup of feta cheese
>2 green onion strands chopped
>Optional: add 1/2 cup of pitted olives
General directions:
1) Boil water on high until bubbling and add pink Himalayan salt, approximately 2 dashes
2) Add Orzo to the pan and cook for 15-18 mins (follow specific orzo box directions for timing)
3) Drain the orzo once cooked, rinse quickly with cold water and place into a mixing dish. Add 1 teaspoon of EVOO to the mix and place in the refrigerator for 15-20 minutes, or until cool.
4) Meanwhile, chop all the ingredients listed above, into fine pieces. This will be added to the orzo salad once completed.
5) In a separate mixing bowl, add in the Tuscan Herb Olive Oil, Sherry, white vinegar, and half of a lemon freshly squeezed. whisk around for 2 minutes.
6) Take the orzo out of the refrigerator and add the chopped veggies, chopped fresh basil, dressing mixture and feta into the dish. Option to add 1/2 cup of pitted olives for additional flavor. Serve and enjoy! #Voila Enjoy this lovely summer side dish
Brought to you by #cookingwkara
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