Tomato, Artichoke & Orzo Salad

While technically they are fruits, not vegetables, don’t let that stop you from using tomatoes in all sorts of savory ways in your kitchen. Sliced, diced, smashed, seeded, stewed or broiled. Hot or cold. Starring role or just for support. Now is the time. Tomatoes of all varieties are at their finest.


Tomato, Artichoke & Orzo Salad

  • 8 ounces orzo pasta
  • 4 plum tomatoes, seeded and cut into wedges
  • 1 jar marinated artichoke hearts, drained and quartered
  • 1 can sliced ripe olives, drained
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • ½ cup crumbled feta cheese

Instructions:

Preheat oven to 400 degrees. Line baking sheet with foil and place bacon in single layer on foil. Bake until bacon is browned and crisp, about 15 minutes. Remove to paper-towel lined plate to drain.

In the meantime, slice tomatoes and mozzarella, and set aside.

Combine mayonnaise with 8 of the basil leaves in blender or food processor. Add 1 tablespoon olive oil, and process until finely chopped.

Toast the bread slices.

To assemble sandwiches, spread top of one slice of bread with the basil mayonnaise. Add slices of tomato, mozzarella, basil leaves and bacon. Squeeze a drizzle of the mayo over sandwich, or simply coat the underside of second slice of bread.

Serve immediately.