The beauty of this dish is its simplicity. The key is to use the best tomatoes you can find.
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
How to Make It
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.