We’ve got an abundance of wonderful cherry tomatoes in our tomato thicket. (Mexican Midget tomatos from Seed Savers.) Yes, I wrote that correctly. We have a thicket of tomatoes courtesy of a large number of volunteer plants which took off. I just sort of point them to the fence and over a few poles I had up for our beans and peas. They go nuts and give us billions of wonderful cherry tomatoes.
I love tossing these tomatoes in with some just-cooked orzo pasta, a bit of minced garlic, some parsley, and some top-notch extra virgin olive oil. It’s a killer dish, plus it’s quick and easy to make.
Fall Tomato Orzo Salad
1.5 c. cherry tomatoes
1 c. orzo pasta
1 small clove garlic, minced
3 – 6 Tbs best-quality extra virgin olive oil
2 Tbs minced parsley
- Bring a fairly large pot of water to boil. Add a good pinch of salt to the water, then boil the orzo until just cooked, about five minutes.
- While the orzo’s cooking, mince the garlic using a bit of salt (helps get the oils out). Scrape into a nice serving bowl and add the olive oil, parsley, and tomatoes.
- When the orzo’s done, drain it well and stir into the bowl while still piping hot. Dust with parmesan cheese.
I love garlic, but don’t get carried away with it in this salad. You want just a hint of it, not a 2x4 in the chops.