Directions

1. 1. Cut off about 1/2 inch of the top of each tomato. Remove the seeds, inner pulp and juice. Place the tomatoes upside down to drain.
2. 2. In a small sauce pan bring 1 cup of water to the boil. Place the raisins in a small bowl and add the boiling water. Let sit until plumped up, about 5 minutes, then drain and set aside to cool.
3. 3. Roast pine nuts on a flat tray in a 350 degree F oven for about 10 minutes, shaking halfway through. They may also be toasted on top of the stove in a heavy skillet, stirring often until they turn golden.
4. 4. Bring a medium pot of salted water to a boil. Add the orzo and cook for 7 minutes (al dente). Drain and rinse under cold running water. Drain well.
5. 5. In a large bowl combine the cooled pasta, raisins, pine nuts, feta, green onions, cucumbers, olive oil, balsamic vinegar, salt and pepper; mix well.
6. 6. Scoop the mixture into the tomato shells and serve.