Orzo and Feta Stuffed Tomatoes
Bring a large saucepan three-fourths full of salted water to a rolling boil over high heat. Add the orzo and cook until al dente (tender but firm to the bite), 5-8 minutes, or according to the package instructions. Drain and place in a bowl. Immediately add the olive oil and toss well. Cover and refrigerate until well chilled, or at least 1 hour or for up to 24 hours.
Meanwhile, have read a large bowl of ice water. Bring another large saucepan three-fourths full of water to a boil. Add the tomatoes and blanch for no more than 15 seconds. Using a slotted spoon, transfer to the ice water to cool completely. Cut a slice 3/4 inch thick off the stem end of each tomato and set aside. Using a spoon, carefully scoop out the pulp, leaving sturdy shells; discard the pulp or reserve for another use. Place, cut sides down, on paper towels to drain until ready to use.
In a large bowl, mix together the chilled orzo, feta, cucumber, onion, lemon juice, dill and mint. Season to taste with salt and pepper.
Place each tomato, cut side up, on a serving plate. Spoon the orzo and feta mixture into the tomatoes, distributing it evenly. Place the tomato tops over the filling, cover and chill for 30 minutes
Place the tomatoes on individual plates and serve.
1 1/3 cups dried orzo
1 tablespoon extra-virgin olive oil
ice water as needed
6 ripe but firm tomatoes, any color
6 oz. feta cheese, crumbled
1/2 cup finely diced English (hothouse) cucumber
1/2 cups finely diced red (Spanish) onion
1 1/2 tablespoons fresh lemon juice
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh mint
salt and freshly ground black pepper