For the Salad:
- 12 ounces (340 g) cherry tomatoes, cut in half
- 1 teaspoon + 1 tablespoon kosher salt, divided
- Black pepper, to taste
- 1 1/2 cups (300 g) dry orzo
- 1 1/2 cups (300 g) chickpeas, drained and rinsed
- 1 persian cucumber, thinly sliced (or 1/2 english cucumber)
- 1/4 packed cup (60 g) sliced sun dried-tomatoes in oil (loosely packed)
- 2 tablespoons capers, drained
- 1 cup (17 g; 0.6 oz) loosely packed basil, chopped
- 2 ounces (57 g) arugula (or sub baby spinach)
For the Lemon Vinaigrette:
- 1/4 cup (60 ml) extra virgin olive oil* (I use the oil from the tomatoes; see note)
- Juice of 1 lemon (2 to 3 tablespoons)
- Zest of 1/2 lemon (optional)
- 1 clove of garlic, crushed