If you do much gardening or ever go to a farmers’ market during the summer, you will find an abundance of tomatoes and cucumbers. I am always looking for ways to use up my grandmother’s never-ending supply of tomatoes, and this salad does the trick. It’s simple, colorful, and gets more flavorful as it sits.
1 cup uncooked orzo pasta
1 ½ cups chopped and seeded cucumber
1 ½ cups chopped and seeded tomatoes
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped shallot
2 tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon ground black pepper
Cook the orzo according to the package directions, and then drain it. Place the pasta in a large serving bowl. Add the cucumber, tomatoes, vinegar, oil, shallot, basil, salt, sugar, and pepper to the warm pasta. Toss everything together until it is well combined. Refrigerate the salad for at least 30 minutes before serving.
MAKES 6 TO 8 SERVINGS.