Layered Italian salad

1. Bring a large saucepan of water to a boil over high heat. Stir in orzo. Boil, uncovered and stirring occasionally, until tender, about 8 minutes. Drain, then rinse with cold water until cool. Place in a large bowl. Pour in 1/4 cup (50 mL) vinaigrette. Sprinkle in onions and basil. Stir until mixed.
2. While orzo is cooking, slice each ball of cheese into thirds. Smash olives with flat edge of a large knife. Discard pits and slice olives in half. Place cheese and olives in a small bowl, then sprinkle with oregano, salt and pepper. Set aside.
3. Cut yellow tomatoes into eighths. Coarsely chop large red tomatoes. Slice grape or cherry tomatoes in half. Pat peppers dry with paper towel, then slice into 1/4-inch- (1-cm-) thick strips. Slice cucumber lengthwise in half. Using a small spoon, scrape out and discard seeds. Thinly slice.
4. Place orzo in a large glass bowl that will hold at least 14 cups (3.5 L). Cover with red tomatoes. Scatter with cheese and olives, then cover with yellow tomatoes. Top with pepper strips, then cucumber. Finish with grape tomatoes. Pour remaining vinaigrette, about 1/3 cup (75 mL), overtop but do not toss. Cover and refrigerate at least 3 hours or as long as overnight. Bring to room temperature before serving. Garnish with sprigs of fresh basil or mint leaves.

• Herbed vinaigrette

  Whisk 1/3 cup (75 mL) olive oil with 5 minced garlic cloves, 1-1/2 teaspoons (7 mL) dried basil , 1/2 teaspoon (2 mL) crumbled dried rosemary, 1 teaspoon (5 mL) each salt and granulated sugar and 1/2 tsp (2 mL) ground black pepper. Microwave, uncovered, on medium 1 minute or on stove over medium heat just until warm. Whisk in 1/3 cup (75 mL) balsamic or red wine vinegar. Taste and add more seasoning, if needed. Cool to room temperature. Makes about 2/3 cup (150 mL).

• 7 g protein
• 13.6 g fat
• 19.1 g carbohydrates
• 2.7 g fibre
• 1.2 mg iron
• 122 mg calcium
• 399 mg sodium
• 219 calories

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