Tomatoes Stuffed with Orzo-Feta Salad

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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 26%
  • Fat: 7.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 9.6g
  • Carbohydrate: 42.9g
  • Fiber: 4.3g
  • Cholesterol: 13mg
  • Iron: 3.6mg
  • Sodium: 331mg
  • Calcium: 115mg


  • 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


  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.
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