Caprese Salad Stuffed Tomatoes

• 5 beefsteak tomatoes
• 1 (1-pound) block mozzarella
• 1 (16-ounce) package orzo, cooked according to package instructions
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh basil leaves
• Kosher salt and freshly ground black pepper

1. Cut the tops off of 4 tomatoes and with a spoon remove the pulp from the inside, to form a bowl.
2. Dice the pulp and half of the remaining tomato (reserve remaining half for the Round 2 Recipe Grilled Margherita Pizza).
3. Dice the mozzarella to measure 1 cup.
4. (Reserve the rest for the Round 2 Recipe Grilled Margherita Pizza.)
5. In a bowl, combine 2 cups of the orzo (reserve the rest for the Online Round 2 Recipe Orzo Soup with Pork), diced mozzarella, diced tomato, vinegar, olive oil, basil, and salt and pepper, to taste.
6. Divide the mixture among the 4 tomatoes and serve.

tomatoes, mozzarella, orzo, red wine vinegar, olive oil, fresh basil, kosher salt

Taken from www.foodnetwork.com/recipes/sandra-lee/caprese-salad-stuffed-tomatoes-recipe.html (may not work)