Grilled tomato orzo salad in a tomato bowl

Indulge in the smoky flavors of grilled tomatoes combined with savory orzo pasta, all served in a juicy, ripe tomato bowl. A culinary experience like no other!

Ingredients:

• 1 cup uncooked orzo
• 4 cups vegetable broth
• 2 bunches fresh basil leaves (~2 cups)
• 1/3 cup walnuts
• 3 garlic cloves, minced
• 1 lemon, zested and juiced
• salt and pepper, to taste
• 1/4 cup parmigiano-reggiano cheese
• 1/3 cup olive oil
• 4 large beefsteak tomatoes
• 1 pint grape tomatoes, halved
• 1 tablespoon olive oil
• 1 corn cob (or ~1/3 cup frozen corn kernels)
• 230g mozzarella balls
• 1 cucumber, seeded and chopped
• mint, for garnish

Instructions:

1. To start, cook the orzo. You have the option to cook it in water, but using vegetable broth can enhance the taste. Bring the vegetable broth or water to a boil, then add the orzo. Stir occasionally and cook until it reaches an al dente texture, which should take about 9 minutes. Once done, drain the orzo and set it aside.
2. While the orzo is cooking, prepare the pesto by putting basil leaves and walnuts into a food processor and pulsing until chopped finely.
3. Next, add minced garlic, lemon zest, salt, and pepper to the food processor. Pulse the ingredients together until well combined.
4. Then, incorporate the cheese and continue processing. Gradually pour the olive oil into the food processor while it's running. Keep processing until all ingredients are well mixed.
5. Combine the pesto with the warm orzo to make mixing easier. Set the mixture aside.
6. Coat halved grape tomatoes with 1 tablespoon of olive oil. Heat a grill pan over medium heat and place the tomatoes cut side down on the grill.
7. Grill the tomatoes for 1-2 minutes or until they develop a charred appearance. Take them off the grill and let them cool.
8. Place corn on the cob on the grill, spraying it with cooking spray. Grill for 2 minutes on each side or until grill marks form. Set it aside to cool, then remove the corn kernels using a knife. If using frozen kernels, thaw them and then cook them in a pot over medium-high heat until slightly charred.
9. Dice the cucumber, leaving the skin on if desired. Mix the cucumber with the corn and tomatoes.
10. Combine the vegetable mixture with the orzo and add the mozzarella. If using regular mozzarella, cut it into bite-sized pieces or quarter mozzarella balls for smaller sizes. Marinated mozzarella can add extra flavor to the dish.
11. Cover the mixture and refrigerate for at least an hour, or overnight for best results.
12. Before serving, wash the beefsteak tomatoes. Cut off the tops and scoop out the centers along with the seeds.
13. Place the tomatoes cut side down on a paper towel. When ready to serve, fill the tomatoes with the orzo mixture. Garnish with additional basil or mint for extra flavor.

Summary:

• Calories: 2718 kcal
• Fat: 179 g
• Protein: 105 g
• Carbs: 200 g
• Potassium: 4291 mg
• Magnesium: 462 mg