This is a ridiculously simple salad, if maybe a little harder on the pocketbook than your average salad. It makes a huge bowl though, and so will last for a few days (if you can stop eating it, we all had seconds at dinner last night).
a 200g package of cocktail bocconcini (cut each ball in half)
2 cups cherry tomatoes cut in half (I like to by the trio package so there are a few colours)
2 cups (uncooked) orzo
fresh parsley or basil
salt & pepper to taste
1. Cook the orzo according to package directions (it takes 8-10 minutes), drain, put in the fridge to cool.
2. Slice the tomatoes, and bocconcini, chop parsley (a few sprigs) and dice one large clove of garlic.
3. Mix tomatoes, bocconcini, garlic, a few glugs of olive oil, salt and pepper in a large bowl.
5. Let this mixture sit for awhile to soak up the flavors.
6. When you are ready to eat, mix in the orzo (it’s tasty if it’s still just a bit warm, but also good cold), and add a few tablespoons of lemon juice. Mix and serve.