Tomato, basil and mozzarella orzo salad

Serves - 4

You’ll need

• 300g orzo
• 250g cherry tomatoes, halved
• 2 large ripe tomatoes, diced
• 150g mozzarella, torn into bite-sized pieces
• 1 small shallot or ½ small red onion, very finely sliced
• 1 generous handful basil leaves, roughly torn
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar or lemon juice
• Sea salt
• Black pepper

Method

1. Cook the orzo

Bring a large pan of salted water to the boil and cook the orzo according to the packet instructions until just tender.

Drain well, then rinse briefly under cold water to stop it cooking further. Let it drain properly so the salad does not end up watery.

Tip the orzo into a large bowl.

2. Build the dressing

In a small bowl or jug, whisk together the extra virgin olive oil, red wine vinegar or lemon juice, a good pinch of salt, and plenty of black pepper.

Pour about two thirds of it over the still slightly warm orzo and toss well. This helps the pasta pick up flavour rather than just sitting there blandly.

3. Add the rest

Add the cherry tomatoes, diced ripe tomatoes, shallot or red onion, and most of the basil. Toss gently.

Fold through the mozzarella last so it keeps some shape and does not disappear into the salad.

4. Finish and serve

Taste and adjust the seasoning. Add the rest of the dressing if needed, then scatter over the remaining basil just before serving.

A couple of helpful notes

- This is best served at cool room temperature rather than fridge-cold, where the tomatoes and mozzarella can actually taste of something.
- If you want to sharpen it a little further, a small grating of lemon zest over the top works very nicely.
- A few black olives or some toasted pine nuts would not be unwelcome, but the simple version already does the job beautifully.