Fresh Tomatoes Stuffed With A Summer Orzo Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 4 tomatoes, softball size (medium to large)
• 1 1/4 cups orzo pasta, cooked (i like to cook it in vegetable broth, but not necessary)
• 1/2 cup sliced olive
• 2 cups arugula
• 4 tablespoons pine nuts, lightly toasted
• 1 tablespoon fresh basil, chopped fine
• 2 scallions, chopped fine
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

• 1 tomato -- remove the top of the tomato like you would clean a pumpkin. remove the stem area and then scoop out most of the insides. now, i also like to take a tiny slice (the size of a quarter) off the bottom just so the tomato will set up without rolling over.
• 2 nuts -- in a dry saute pan, toast the pine nuts over medium heat. they only take a few minutes.
• 3 orzo -- cook the orzo according to package directions. i like to use a chicken or vegetable broth for more flavor but it is not necessary. once the orzo is done -- set to the side in a medium size bowl to cool.
• 4 to that same bowl, add the olives, pine nuts lightly chopped, scallions, basil and arugula and toss well.
• 5 dressing -- i use a baggie for easy clean up, but a small bowl or measuring cup works just fine. mix everything together and pour over the salad. you may not need all the dressing, so start with 1/2, you can always add more if you like. i go a bit light on dressing.
• 6 stuff -- just stuff with the orzo mix. this is so light and easy. great summer food. perfect with fresh grilled fish or even just as a light lunch. enjoy!