Fresh Tomatoes Stuffed With a Summer Orzo Salad

• 4 tomatoes, softball size (medium to large)
• 1 14 cups orzo pasta, cooked (I like to cook it in vegetable broth, but not necessary)
• 12 cup sliced olive
• 2 cups arugula
• 4 tablespoons pine nuts, lightly toasted
• 1 tablespoon fresh basil, chopped fine
• 2 scallions, chopped fine
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• 12 teaspoon ground black pepper

1. Tomato -- Remove the top of the tomato like you would clean a pumpkin.
2. Remove the stem area and then scoop out most of the insides.
3. Now, I also like to take a tiny slice (the size of a quarter) off the bottom just so the tomato will set up without rolling over.
4. Nuts -- In a dry saute pan, toast the pine nuts over medium heat.
5. They only take a few minutes.
6. Orzo -- Cook the orzo according to package directions.
7. I like to use a chicken or vegetable broth for more flavor but it is not necessary.
8. Once the orzo is done -- set to the side in a medium size bowl to cool.
9. To that same bowl, add the olives, pine nuts lightly chopped, scallions, basil and arugula and toss well.
10. Dressing -- I use a baggie for easy clean up, but a small bowl or measuring cup works just fine.
11. Mix everything together and pour over the salad.
12. You may not need all the dressing, so start with 1/2, you can always add more if you like.
13. I go a bit light on dressing.
14. Stuff -- Just stuff with the orzo mix.
15. This is so light and easy.
16. Great summer food.
17. Perfect with fresh grilled fish or even just as a light lunch.
18. Enjoy!

tomatoes, orzo pasta, olive, arugula, pine nuts, fresh basil, scallions, olive oil, red wine vinegar, lemon zest, kosher salt, ground black pepper

Taken from www.food.com/recipe/fresh-tomatoes-stuffed-with-a-summer-orzo-salad-387947 (may not work)