Tomatoes Stuffed with Orzo, Lentil and Feta Salad

20 minutes
6 portions

Served inside a whole fresh tomato, this salad is easy to do and makes for an attractive dish. It can be served as an appetizer or a main dish or can accompany any fish or grilled chicken meal.

Ingredients

Salad ingredients:

250 ml (1 cup) orzo, cooked, well-rinsed with cold water and drained
250 ml (1 cup) lentils, cooked, well-rinsed with cold water and drained
60 ml (¼ cup) black Kalamata olives, chopped
2 green onions, chopped
60 ml (¼ cup) fresh parsley, finely chopped
125 ml (½ cup) Biobio feta cheese, crumbled

Dressing ingredients:

45 ml (3 tbsp.) olive oil
1 garlic clove, finely chopped
Zest of 1 lemon
30 ml (2 tbsp.) lemon juice, freshly squeezed
15 ml (1 tbsp.) mayonnaise
5 ml (1 tsp.) honey
10 ml (2 tsp.) Dijon mustard
A few drops of Tabasco
Salt and pepper to taste

Preparation

Cut the top of each tomato to form a hat. Carefully remove the tomato pulp with a small spoon and set aside for another recipe. Salt and pepper inside the tomatoes.

Prepare the dressing. In a bowl, mix dressing ingredients together.

In a salad bowl, mix salad ingredients together. Add the dressing, salt and pepper. Keep salad refrigerated for 15 minutes.

Stuff each tomato generously with the salad. Top off with the hat and serve cold.

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Pairings

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