This salad is inspired by the color RED.

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Serves 4

4 sprigs cherry tomatoes

20 small plum tomatoes, cut in half

glug of olive oil

salt & pepper, to taste

8 oz orzo, cooked

1⁄2 red onion, thinly cut

8 radishes, cut in half

1 bunch watercress, washed and dried

  1. Preheat oven to 375°F.
  2. . Place the tomatoes on a roasting tray and drizzle with some olive oil.
  3. Sprinkle with salt and pepper.
  4. Roast until they start to crack, about 6–7 minutes.
  5. Place tomatoes on a plate and add orzo, onion, radishes, and watercress.
  6. Drizzle with some oil and season with salt and pepper.

TIP:

Photography by Hector Sanchez

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