Posted: January 09 2011 in RecipesSalads

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