Mediterranean Orzo Salad Stuffed Tomatoes
PREP TIME: 30 Minutes

With tomatoes in abundance, how can you resist trying something new? This recipe combines my Mediterranean orzo pasta salad with fresh, ripe tomatoes to create a stuffed tomato perfect for your summer table or picnic.


  • 8 large ripe tomatoes
  • 2 (6 ounce) cans marinated artichoke hearts
  • 1 cucumber
  • ¼ cup yellow bell pepper, small diced
  • 1 red onion, halved and sliced very thinly
  • 1 cup crumbled feta cheese
  • 1 (2 ounce) can sliced black olives, drained
  • 1 cup Italian olive salad, not drained
  • ¼ cup chopped fresh parsley
  • 1 tsp fresh oregano, chopped
  • salt and freshly ground black pepper to taste

Cut off about ½-inch from the top of each tomato. With a finger, scoop out the seed pockets and, over the sink, remove the seeds and juice. With a small, sharp knife, remove the inner pulp and discard or save for another use. Place the tomatoes upside down on a rack to drain.

Bring a large pot of lightly slated water to a rolling boil. Add pasta and cook for 8-10 minutes or until al dente. Peel cucumber, slice in half lengthwise, seed and slice each half. Drain orzo, run under cold water until completely cooled and place in a large bowl. Add artichoke hearts with liquid, cucumber, bell pepper, onion, feta, olives, olive salad, parsley, lemon juice, oregano and salt and pepper to taste. Scoop mixture into tomato shells and serve.

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