ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tomatoes Stuffed with Orzo-Feta Salad

Yield 4 servings
The beauty of this dish is its simplicity. The key is to use the best tomatoes you can find.

Ingredients

  • 2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)
  • 1 1/2 cups diced cucumber
  • 1 cup chopped fresh parsley
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 cup diced red onion
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 large tomatoes

Nutrition Information

  • calories 273
  • caloriesfromfat 26 %
  • fat 7.8 g
  • satfat 2.8 g
  • monofat 3.4 g
  • polyfat 0.9 g
  • protein 9.6 g
  • carbohydrate 42.9 g
  • fiber 4.3 g
  • cholesterol 13 mg
  • iron 3.6 mg
  • sodium 331 mg
  • calcium 115 mg

How to Make It

  1. Combine first 11 ingredients in a large bowl. Remove cores from tomatoes. Cut each tomato into 8 wedges, cutting to, but not through, the other end. Place 1 tomato on each of 4 plates; top with 1 1/4 cups orzo mixture.