Friday, August 17, 2012
Orzo Stuffed Tomatoes
The time is ripe for tomatoes - perfectly hot weather for the whole month of July, lovely and dry so the tomatoes get extra sweet, this is a stunning way to serve a salad at your next entertaining opportunity. They can even be assembled a day ahead, so no last minute running around. Love it!
I find I am leaning toward more prep-friendly meals. With my three crazy kids, one crazy wiener dog with a short-dog syndrome, a part-time job and a husband that travels for work, life gets kinda busy, and easy is what I crave. Easy but delicious. Delicious and sometimes even on the healthy side. Only sometimes :)
These really are a big serving for one person. You could search for those Campari tomatoes, I bet they would look adorable on a buffet, filled with orzo, feta and basil.
8 tomatoes (I used hot house because they are always perfect in colour and shape), tops cut off and middles scraped out
1/2 cup dry orzo, cooked in salted boiling water until al dente, and drained
1 green onion, chopped
4 large basil leaves, chopped
50g feta cheese crumbled (keep a little left for garnishing the tops)
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts (optional)
1/4 red pepper, chopped fine
juice from 1/2 lemon
2 tablespoons vegetable oil
salt & pepper to taste
When your tomatoes are scooped out, sprinkle the insides with a little salt and turn them upside down on a paper towel lined baking sheet so the juices drain right out. Leave them there until your salad is ready.
Place cooked and cooled orzo in a large bowl. Add remaining ingredients and mix well. Season well.
Divide salad between tomatoes, top with a little crumbled feta cheese and a small fresh sprig of basil.