"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

Orzo Salad with Tomatoes and herbs Recipe

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This recipe for Orzo Salad with Tomatoes and herbs, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allison Sanborn
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
I Tb sherry wine vinegar
1 Tb fresh lemon juice
1/2 cup of olive oil
1 1/4 lbs of assorted tomatoes, preferably heirloom, cut into 1/2 inch peices
3/4 cup of green onions
1/2 cup of pited oil cured olives
1/4 fresh basil
1/4 fresh mint
2 Tb Italian parsley
8 oz Orzo

Directions:
Directions:
Cook Orzo until tender and put in bowl to cool.

Whisk together vinegar, lemon juice in a bowl, gradually whisking in oil. Pour dressing over the orzo and mix in the remaining ingredients. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is great for a side, picnic or just to keep in the fridge to munch on.

 

 

 

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