"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato and Orzo Salad Recipe

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This recipe for Tomato and Orzo Salad, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Hackworth
Added: Tuesday, August 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/4 c. orzo pasta
1/2 lb. green beans, trimmed and each cut into thirds
2 large lemons
2 tbsp. olive oil
2 tsp. fresh oregano leaves,chopped
3/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1 lb ripe tomatoes (about 3 medium), cut into 1/2-inch chunks
4 oz. ricotta salata cheese, crumbled, or Parmesan cheese, shaved

Directions:
Directions:
Heat 4-qt saucepan of salted water to boiling over high heat. Add orzo; heat to boiling. Cook 4 minutes; add green beans and cook 4 minutes longer or until orzo and beans are tender. Drain well.

Meanwhile, grate 1 tsp. peel from lemons and squeeze 1/4 cup juice. In a large bowl, with wire whisk or fork, mix oil, oregano, salt, pepper, lemon peel and juice until blended.

Add warm orzo and beans to dressing in bowl and toss until well mixed. Gently stir in tomatoes and ricotta salata.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
20 min.

 

 

 

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