Right now is the best time of year for tomatoes, and this dish is a brilliant way to celebrate them. Roasting half the tomatoes in this recipe makes them deliciously sweet and tender, contrasting with both the fresh and sun-dried ones.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
508
Ingredients
FOR THE SALAD
750g
mixed tomatoes, large ones halved or quartered
1Tbsp.
olive oil
250g
orzo
60g
sun-dried tomatoes in oil, drained and roughly chopped
1
medium fennel bulb, cored and finely sliced
100g
olives, pitted and halved, we used Kalamata
Small handful dill, roughly chopped
FOR THE PANGRATTATO
1Tbsp.
olive oil
60g
fresh breadcrumbs
1
garlic clove, crushed
FOR THE DRESSING
1Tbsp.
cider vinegar
1Tbsp.
olive oil
1tsp.
English mustard
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3. Put 1/2 the tomatoes into a medium roasting tin with the oil and plenty of seasoning. Toss together then roast for 30min.
Step 2Meanwhile, make the pangrattato. Put all the ingredients with some seasoning in a medium pan and cook over medium heat, stirring more or less continuously, until golden and toasted, about 10min. Remove from heat.
Step 3Bring a large pan of salted water to the boil. Add the orzo and cook according to pack instructions. Drain well.
Step 4In a large serving bowl, mix all the dressing ingredients together. Add the orzo, roasted, sun-dried and remaining raw tomatoes and the rest of the salad ingredients. Mix to combine. Sprinkle over the pangrattato and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
