- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 12 servings
Ingredients
For the salad:
1 pound orzo
2 cloves garlic, chopped
2 lemons, juiced
1 cup extra-virgin olive oil
2 cups cherry tomatoes, halved
1/4 cup roughly chopped Italian parsley leaves
For the lemon cups:
6 lemons
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.
