Check out your local farmers' market for the best selection of heirloom tomatoes and use them within a few days.
Recipe information
Yield
Makes 6 servings
Ingredients
8 ounces orzo (rice-shaped pasta; about 1 1/4 cups)
2 tablespoons Sherry wine vinegar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
1 1/4 pounds assorted heirloom tomatoes, cut into 1/2-inch pieces
3/4 cup chopped green onions
1/2 cup sliced pitted oil-cured olives
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
Preparation
Step 1
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
Step 2
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. (Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.)
