Orzo and Tomato Salad in Lemon Cups

  • Yield : 12 servings
  • Prep Time : 25m
  • Cook Time : 10m
  • Ready In : 35m
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  • 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


Step 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. 

Step 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. 

Step 3

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

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