Categories: Salad

Ingredients

• 1/2 lb. orzo
• 2 T. sherry wine vinegar
• Juice from 1 lemon
• 1/2 cup olive oil
• 1 14 lb heirloom tomatoes, chopped inot 1/2-in. pieces
• 3/4 cup chopped green onion
• 1 clove of garlic, finely chopped
• 1/2 cup thinly sliced basil
• 1/2 cup sliced pitted oiil cured black or green olives
• 1/2 cup fresh mint
• 2 T. chopped fresh Italian parsley
• Salt and pepper

Directions

1. Cook orzo in large pot of lightly salted boiling water until done, about 12 minutes

2. Drain, rinse with cold water and drain thoroughly. Transfer to a medium bowl, cool.

3. Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.

4. Can be made 2 hours ahead. Mix well before serving.

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