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Chef Don's
Favorite Salads and Dressing Recipes
Orzo and Tomato Salad in Lemon Cups
Serves 4
1/2 lb. Orzo
1 cup Grape Tomatoes, halved
1/2 cup Baby Spinach, chiffonade
1/2 cup Feta, crumbled
2 Tbsp. Red Onion, fine dice
2 cloves Garlic, chopped
1 Lemon, juiced
1/2 cup Olive Oil
1 Tbsp. Basil, chiffonade
Salt and Pepper to taste
4 lemons for the cups
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.
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.
To assemble:
Fill each lemon cup with the orzo salad and arrange on a platter for service.
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