Orzo and Tomato Salad in Lemon Cups

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
12 servings
Level:
Easy

Ingredients
Directions
For the salad:

In salted, boiling water, cook the orzo until al dente. Strain and cool. Whisk together the garlic, lemon juice, and extra-virgin olive oil. In a large bowl, toss the orzo together with the tomatoes, parsley, and olive oil mixture. Season, to taste, with salt and fresh ground pepper.

For the lemon cups:

Cut a small piece off both tips of the lemon. Make sure the cut does not expose any flesh, only pith. Cut the lemon evenly in half across the diameter. Use a spoon to remove the flesh of the lemon and scrape the skin clean, being careful not to cut or damage the skin.

To assemble:

Fill each lemon cup with the orzo salad and arrange on a platter for service.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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