HEIRLOOM TOMATO AND ORZO SALAD
When summer rolls around and the tomatoes are sweet, juicy, and bursting with flavor, I enjoy adding them, in various forms, to many different dishes. This delicious orzo gets a roasted and charred flavor from the cooked tomatoes and a burst of freshness from the raw ones. It’s truly a pasta salad that screams summer!
- 3 pints (840 g) grape or cherry tomatoes (preferably assorted colors), divided
- ½ cup olive oil
- ¼ cup red wine vinegar
- 6–8 cloves garlic, chopped
- 1 tsp kosher salt
- ½ tsp pepper
- 1 lb (½ kg) orzo, cooked according to package directions
- juice of 1 lemon
- 1 bunch scallions, sliced
Preheat oven to 400°F (200°C). Place 2 pints (560 ml) of tomatoes into a 9*13-inch (20*30-cm) baking pan, and add oil, vinegar, garlic, salt, and pepper. Bake for 20 minutes until tomatoes start to blister. Set the oven to broil, and broil the tomatoes for 4–5 minutes, until the tops start to brown. Remove from oven, and use a wooden spoon to stir and break up the tomatoes. Add cooked orzo, and set aside to cool. Once cooled, stir lemon juice and scallions into the orzo. Halve the remaining tomatoes, and stir them in just before serving.
NOTE: For a gluten-free version of this recipe, use cooked rice or quinoa instead of the orzo
(Originally featured in FamilyTable, Issue 650)