This recipe was swiped from a chef demonstrating her skills at a recent Farmer's Market "Tomato Day." Best of all, there's almost no cooking involved.
1 pkg. orzo pasta, cooked according to package directions, drained and rinsed in cool water
1 clove garlic, minced
4 ripe tomatoes, diced
2 cups fresh raw corn
4 oz. goat cheese, crumbled
2 tablespoons olive oil
Juice and zest of one lime
2 tablespoons each chopped fresh basil and parsley (or cilantro)
2 teaspoons fresh chopped thyme
1 teaspoon fresh chopped oregano
Salt and pepper to taste
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Toss all ingredients together and season to taste. This salad is best at room temperature.