Orzo and Tomato Salad in Lemon Cups

Name: Orzo and Tomato Salad in Lemon Cups
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 servings
Cuisine: american
Ingredients: 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; 6 lemons

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Level: Easy
Total: 35 min

Prep: 25 min
Cook: 10 min

Yield: 12 servings

Level: Easy
Total: 35 min

Prep: 25 min
Cook: 10 min

Yield: 12 servings

Ingredients

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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

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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Orzo and Tomato Salad in Lemon Cups

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