For the salad

1 cup dry orzo
1 1/2 cups cherry or grape tomatoes, halved
1/3 cup fresh basil, chopped
1/4 cup Pompeian Bold Extra Virgin Olive Oil
1 Tablespoon balsamic vinegar
1/4 teaspoon salt

For the marinated tofu feta

1 14-ounce block extra-firm tofu, drained and pressed
2 Tablespoons Pompeian Bold Extra Virgin Olive Oil
1 1/2 Tablespoons lemon juice
2 teaspoons dried oregano
1/4 teaspoon salt


  1. Cook orzo according to package instructions.
  2. Cut tofu into 1/2-inch cubes. (Note: Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes to remove excess moisture).
  3. In a medium bowl, place all tofu feta ingredients and gently toss. Place into fridge and let marinate.
  4. In a large bowl, add cooked orzo, tomatoes, basil, Pompeian Bold Extra Virgin Olive Oil, balsamic vinegar, and salt. Toss to combine. Add marinated tofu and toss into salad.