8 oz Orzo rice (rice-shaped pasta; about 1 ¼ cups)
2 tbsp sherry wine vinegar
1 tbsp fresh lemon juice
½ cup extra-virgin olive oil
1 ¼ lbs assorted Heirloom Tomatoes, cut into ½ inch pieces
¾ cup chopped green onions
½ cup sliced pitted oil-cured olives
¼ cup thinly sliced fresh basil
¼ cup chopped fresh mint
2 tbsp chopped fresh Italian parsley
Cook orzo in a 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; let cool.
Whisk vinegar and lemon juice in a small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper. This can be made 2 hours ahead. Let stand at room temperature. Stir before serving.
Serves 6
Recipe from Sunset Heirloom Tomato Guide
