Got great summer tomatoes? Grab a few juicy, ripe ones, scoop out the centers, and spoon in your favorite savory filling. Don't have a favorite? Try this Greek Farro. (For easy scooping, try a melon baller or grapefruit spoon.)
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org
Time: 15 minutes
Serves: 4
Ingredients
- 4 ripe but firm tomatoes
- 1 Tbs. extra-virgin olive oil
- 1 tsp. red wine vinegar
- 2 Tbs. minced red onion
- ¼ tsp. kosher salt
- ½ cup diced cucumber
- ¼ cup crumbled feta
- 1 cup cooked farro or other whole grain
- 1 small sprig dill, chopped
Instructions
- Slice off the stem end of each tomato. Scoop out and chop the centers.
- In a medium bowl, whisk together the oil, vinegar, onion, and salt. Toss with the cucumber, feta, farro, and chopped tomato.
- Spoon the farro salad into the tomato cups. Top with the dill.
Nutrition Information
Per serving (1 stuffed tomato):
- Calories: 150
- Total fat: 6 g
- Sat fat: 2 g
- Carbs: 20 g
- Fiber: 4 g
- Total sugar: 6 g
- Added sugar: 0 g
- Protein: 5 g
- Sodium: 230 mg
Photo: Kate Sherwood/CSPI.