Recipe courtesy of Jill Davie

Orzo and Tomato Salad in Lemon Cups

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 12 servings
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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


  1. 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. 
  2. 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. 
  3. To assemble: Fill each lemon cup with the orzo salad and arrange on a platter for service.
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