Mediterranean Orzo Salad Stuffed Tomatoes

• 8 large beefsteak tomatoes
• 1 cup uncooked orzo
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• Optional: cherry tomatoes for garnish

Steps

1. 1 Preheat oven to 375°F. Slice off the tops of the tomatoes and scoop out the insides.
2. 2 Cook orzo according to package instructions; drain and let cool.
3. 3 In a large bowl, combine cooked orzo, cucumber, red bell pepper, feta, parsley, and mint.
4. 4 Whisk together olive oil, red wine vinegar, oregano, salt, and pepper; pour over the orzo mixture and toss to coat.
5. 5 Stuff the orzo mixture into the hollowed-out tomatoes.
6. 6 Place stuffed tomatoes on a baking sheet and bake for 10 minutes.
7. 7 Remove from oven and let cool slightly before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add black olives for extra briny flavor.
• Substitute quinoa for orzo for a gluten-free option.

Substitutions

• Use mozzarella cheese if feta is unavailable.
• Substitute lemon juice for red wine vinegar.

Pairings

• Grilled chicken
• Greek salad
• Warm pita bread

Nutrition

Tips

• For extra flavor, marinate the orzo salad in the fridge for an hour before stuffing.
• Serve immediately or at room temperature for best texture.

Storage

Store in an airtight container in the fridge for up to 2 days. Best served chilled or at room temperature.

Freezing: Does not freeze well due to the texture of the tomatoes and feta.

Serving Suggestions

• Pair with grilled chicken or a simple Greek salad.
• Serve with warm pita bread on the side.

FAQ