Instructions: Bring a large saucepan of salted water to a rolling boil over high heat. Add orzo and cook until al dente, 5-8 minutes or according to package directions.

Drain and place in a bowl. Immediately add olive oil and toss well. Cover and refrigerate until chilled, at least 1 hour or for up to 24 hours.

Meanwhile, have ready a large bowl of ice water. Bring another large saucepan of water to a boil. Add tomatoes and blanch for no more than 15 seconds. Using a slotted spoon, transfer to ice water to cool. Cut a slice 3/4 inch thick off stem end of each tomato and set aside. Using a spoon, carefully scoop out pulp, leaving sturdy shells; discard pulp or reserve for another use. Place shells, cut sides down, on paper towels to drain until ready to use.

In a large bowl, mix chilled orzo, feta, cucumber, onion, lemon juice, dill and mint. Season to taste with salt and pepper.

Place each tomato, cut side up, on serving plate. Spoon orzo and feta mixture into tomatoes, distributing evenly. Place tomato tops over filling, cover and chill 30 minutes before serving.

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