Orzo And Tomato Salad In Lemon Cups Recipes

ORZO AND TOMATO SALAD IN LEMON CUPS

Steps:

• 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.

GREEK ORZO SALAD WITH TOMATOES AND CUCUMBERS IN LEMON DRESSING

Steps:

• Cook the orzo by following the package directions for al dente.
• Drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
• To make the dressing: beat the eggs together with the lemon zest and juice.
• Pour mixture into a small saucepan over low heat.
• Gradually add in the hot stock, stirring constantly, until all the stock is used.
• Continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
• Transfer mixture to a small bowl; set aside to cool.
• When the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
• Transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
• Pour the cooled dressing over the mixture; toss gently to coat.
• Serve immediately or cover and refrigerate for up to 24 hours.
• Bring to room temperature before serving.

ORZO AND TOMATO SALAD WITH FETA CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
• When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.