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Farm Journal

Tomato Cucumber Orzo Salad

Excellent light salad for hot days!

Ingredients:

  • 2 large tomatoes, cored and cut into 1/2" chunks

  • 1 cucumber, cut into 1/2" chunks

  • 1/2 cup orzo pasta

  • olive oil

  • sea salt & pepper

  • fresh basil

  • crumbled feta cheese (optional)


Directions:

  1. Cook orzo according to package directions. Drain and allow to cool.

  2. Chop vegetables and mix with cooled orzo. Cut some fresh basil into thin ribbons and add. Add a generous dash of olive oil, sea salt, and black pepper to taste.

  3. Top with crumbled feta cheese to serve, or other cheese, or no cheese!

*Can substitute Israeli couscous or quinoa for the orzo.

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