Heirloom Tomato, Kale and Orzo Salad
Salad
Ingredients
8 ounces (1 1/4 cups) orzo pasta
2 tablespoons extra-virgin olive oil divided
1 1/4 lbs. mixed heirloom tomatoes chopped
4 ounces (6 cups) baby kale
1/2 cup diced red onion
2 1/2 tablespoons lemon juice
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup lightly packed fresh basil leaves torn
Description
Can be prepared up to a day ahead. Refrigerate the orzo and veggie mixture separately from the dressing and toss them together along with the basil, no more than an hour or two before serving.
Directions
Bring a large saucepan of salted water to a boil. Add orzo and cook until just tender, about 8 minutes.
Drain, cool under cold running water and transfer to a large bowl. Stir in 1 tablespoon oil.
Add tomatoes, kale and onion, and toss.
Whisk together lemon juice, salt, pepper and remaining 1 tablespoon oil, and drizzle over salad.
Add basil and toss until combined.