4 ounces orzo 3 strips lemon zest 2 cups cooked corn kernels or frozen corn, thawed 1 cup diced low-fat Swiss cheese (4 ounces) 2 scallions, including tops, sliced (1/3 cup) 2/3 cup diced celery or fennel 1/4 cup apple juice 2 tablespoons lemon juice 2 tablespoons olive or canola oil 1/2 teaspoon salt 1/4 teaspoon hot red pepper sauce, or to taste 4 large tomatoes (2 1/4 pounds) 1 cup shredded lettuce (optional garnish)

1. Bring large saucepan of unsalted water to a boil. Add orzo and lemon zest. Cook until orzo is tender, about 8 minutes. Drain in a colander, rinse with cold water to stop the cooking and drain again. Discard zest.

2. In large bowl, combine orzo, corn, cheese, scallions, celery, juices, oil, salt, and red pepper sauce. Trim bottoms of tomatoes so that they can stand upright. Cut off tops and remove cores. Dice tomato trimmings and add to corn salad. Scoop out tomato pulp and discard. Invert tomatoes on a plate lined with paper towels and let drain.

3. Fill hollow of each tomato with corn salad mixture.