Tomatoes Stuffed with Orzo-Feta Salad

1 Review
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Yield
4 servings
June 1998
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 273
  • Caloriesfromfat 26%
  • Fat 7.8g
  • Satfat 2.8g
  • Monofat 3.4g
  • Polyfat 0.9g
  • Protein 9.6g
  • Carbohydrate 42.9g
  • Fiber 4.3g
  • Cholesterol 13mg
  • Iron 3.6mg
  • Sodium 331mg
  • Calcium 115mg

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.

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