Stuffed Salad Tomatoes

This light salad can be made a few days ahead and packed into the tomato shells just before serving.
  • 1/3 c. orzo
  • 1 c. frozen corn, thawed
  • 1/2 c. diced Monterey Jack cheese
  • 1/4 c. sliced green onions
  • 4 T. apple juice
  • 1 T. lemon juice
  • 1 T. extra virgin olive oil
  • 1/4 tsp. salt
  • dash hot pepper sauce
  • 2 large tomatoes

Cook orzo according to the package directions. Once cooked, rinse thoroughly with cold water and drain.

In a large bowl, combine the orzo, corn, cheese, onions, apple juice, lemon juice, oil, salt and pepper sauce. Trim the bottoms of the tomatoes so that they stand upright. Cut off the tops and remove the cores. Dice the tomato trimmings and add them to the corn salad. Scoop out the tomato pulp and discard or save for a sauce. Invert the tomatoes onto a plate and let them drain for a few minutes.

To serve, fill the hollow of each tomato with about 1/2 cup of the salad mixture. Place each tomato in the center of a serving plate and ring with about 1 cup of the remaining salad. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 25 minutes
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