Tomato & Orzo Summer Salad Tomato & Orzo Summer Salad

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Renée Drexler/The Props

Fresh summer tomatoes are the star of this summer salad. We use both heirloom and cherry tomatoes for extra impact. Mellow the sharp flavour of the red onion by soaking it in water for 10 minutes before adding it to the dish.

  • Prep time 25 minutes
  • Total time 25 minutes

Ingredients

  • 1 clove garlic , minced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon liquid honey
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup thinly sliced red onion
  • 1 cup orzo
  • 1 English cucumber , halved lengthwise, seeded and cut in 1/4-inch thick slices
  • 1 heirloom tomato , cut in wedges
  • 2 cups cherry tomatoes , halved
  • 1/2 cup basil leaves , torn and divided
  • 1/2 cup crumbled feta cheese

Method

In large bowl, whisk together garlic, oil, vinegar, honey, salt and pepper. Add red onion; gently toss to coat. Let stand for 15 minutes.

Meanwhile, cook pasta according to package directions. Drain; rinse under cold water.

Add pasta, cucumber, heirloom tomato, cherry tomatoes and 1/4 cup of the basil to onion mixture; toss to coat. Sprinkle with feta and remaining 1/4 cup basil.

Makes 6 to 8 servings.

Nutritional facts Per each of 8 servings: about

  • Fibre 2 g
  • Sodium 398 mg
  • Sugars 5 g
  • Protein 5 g
  • Calories 193
  • Total fat 10 g
  • Potassium 291 mg
  • Cholesterol 9 mg
  • Saturated fat 3 g
  • Total carbohydrate 22 g

%RDI

  • Iron 6
  • Folate 11
  • Calcium 6
  • Vitamin A 9
  • Vitamin C 20
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Lunch & Dinner

Tomato & Orzo Summer Salad

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