Roasted Tomato, Feta and Basil Orzo Salad (Edit recipe)

Roast Tomatoes

1. Preheat oven to 275.
2. Place all the tomatoes on a parchment lined baking sheet in an even layer. Drizzle generously with olive oil (about 1-2 tablespoons) and season with salt.
3. Roast for 1.5-2 hours. Check after 1.5 hours and taste one. You really can't go wrong here, it just depends on how intense/shriveled you prefer the tomatoes. The longer you bake, the less water they will hold and the more intense/shriveled they will be.

Cook the Orzo

1. Cook orzo according to package directions. I prefer to cook my orzo on the al dente side. Immediately after cooking, toss in a tablespoon of olive oil to prevent sticking. This can be done up to a day ahead of time.

Prepare the salad

1. Toss orzo with tomatoes and zest of 1 lemon, lemon juice, and olive oil. Begin to season with lemon juice, salt, and olive oil- a lot of this is personal preference, so I recommend starting minimally and then adding as you go. Begin by adding just the juice of 1/2 lemon, 1 tablespoon of olive oil, and 1/2 teaspoon kosher salt. After adding, toss orzo around and taste. – Adjust and add more lemon juice, olive oil, and salt as needed. – If you find the flavor too sharp or acidic, add more oil. – If you find the flavor too bland, add more salt or lemon juice.
2. Add in chopped basil and feta right before serving or. Toss gently to combine. Serve immediately. This can be made ahead of time, but I prefer to add in these parts last and as late as possible for maximum freshness.
3. This will store in an airtight container in the fridge for a few days as well, although I think it's best fresh.