(Makes 4 cups)
A perfect salad for a hot summer day. Simple to make and the only thing you have to cook is the orzo. Choose the tastiest tomatoes in season — whether they are the small grape cherry tomatoes, vine-ripened heirloom or other locally grown tomatoes. Add onions, feta, and a few fresh herbs and you have a colorful, tasty salad that can serve as a side or main dish.
Planning a picnic in the park or your backyard? Serve this salad with cold sliced deli ham, mixed green and arugula salad, a crunchy whole-grain roll and a wedge of honeydew melon for dessert.
2 cups cooked orzo
1 ½ cups cherry grape tomatoes (or 1/1/2 cups diced tomatoes)
¼ cup chopped green onions or scallions
2 tablespoons chopped parsley
2 tablespoons chopped basil
1 tablespoon chopped mint
2 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon pepper
1 container (4 ounces) feta crumbles
Combine orzo, tomatoes, onions and herbs in a large bowl. Whisk together olive oil, lemon juice, salt and pepper and add to orzo mixture. Stir in feta crumbles. Add additional salt and pepper to taste and refrigerate for at least 2 hours. Serve chilled or at room temperature.