Tuesday, May 25, 2010
YELLOW TOMATOES IN A SALAD WITH ORZO
There's a glut of beautiful tiny plum tomatoes in Brixton Market at the moment. Crushed, they make an excellent and very sweet Panzanella. And today it got more interesting. Now there's scented yellow ones. Here's what Steph and I made: (it's very simple)
Halved baby yellow tomatoes, a finely sliced red onion, a handful of salty black olives, and a massive wide leafed bunch of parsley, roughly chopped, some orzo pasta cooked in stock, and some toasted pine nuts. Dress with lots of nice olive oil and some italian white wine vinegar.
The salad is sweet with all sorts of tangy bits too, and it's wet because the tomatoes are so ripe. The weather's set to be good on Sunday, so surely this is the new pasta salad of choice? It makes for a sunny bowl. And next time I'm going to add a few anchovy fillets too.