1 cup orzo,
2 cucumbers sliced,
1 cup cherry tomatoes halved,
A handful of baby arugula,
2 garlic cloves,
1 tsp sumac,
2 tbsp olive oil,
2 tbsp fresh bergamot juice,
1 tsp salt and black pepper to taste
1.Cook orzo in salted water. Drain and rinse with cold water, until cooled.
2. Place sumac, olive oil, garlic and bergamot juice in a food processor. Pulse repeated until combined. Add salt and pepper.
3. Place cooled orzo into a bowl and toss with the flavorful sumac bergamot sauce. Add additions-arugula, cucumber and tomatoes. Serve cold.