Layered Italian Salad
1 cup Orzo, uncooked
2/3 cup Italian Vinaigrette
3 Green Onions, thinly sliced
1/2 cup Fresh Basil Leaves, coarsely chopped
200 g container Bocconcini Cheese
1/2 cup Kalamata Olives, unpitted
1/2 tsp Dried Oregano Leaves
1/2 tsp Salt
1/2 tsp Freshly Ground Black Pepper
3 Yellow Tomatoes
3 Large Red Tomatoes
1/2 pint Grape Tomatoes
2 Roasted Red Peppers
1/2 Cucumber
Boil orzo until tender. Drain orzo and rinse with cold water. Place in a large bowl. Pour 1/4 cup of vinaigrette. Sprinkle in onions and basil. Stir until mixed. Thickly slice cheese into rounds. Slice olives in half. Combine cheese and olives in a small bowl and sprikle with oregano, salt and pepper. Cut yellow tomatoes into wedges and coarsely chop large red tomatoes. Slice grape tomatoes in half if large. If not large leave as is. Pat peppers dry with paper towl and slice into thick strips. Slice cucumber in half length-wise, scrape out and discard seeds. Then thinly slice.
To create the layered salad. Place orzo in a large glass serving bowl that will hold at least 14 cups. Scatter with cheese and olives, thin yellow tomato wedges. Top with pepper strips, then cucumber. Finish with grape tomatoes. Pour remaining vinaigrette about 1/3 cup over top. Don't toss. Cover and refrigerate at least 3 hours, or over night. Bring to room temperature before serving.
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