Orzo and Tomato Salad in Lemon Cups
- Total:
- 35 min
- Prep:
- 25 min
- Cook:
- 10 min
- Yield:
- 12 servings
- Level:
- Easy
Ingredients
For the salad:
For the lemon cups:
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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