Grab a few juicy, ripe tomatoes, scoop out the centers, and spoon in your favorite savory filling.
Don’t have a favorite filling? We’ve got you covered. Try these Greek Farro Stuffed Tomatoes. Or keep scrolling for more ideas.
Tip: For easy scooping, try a melon baller or grapefruit spoon.
The recipe in this post was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? E-mail Kate at firstname.lastname@example.org.
Greek Farro Stuffed Tomatoes
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 of dill, chopped
- 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.
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
Want more recipes?
Stuffing possibilities are endless. Try these recipes:
- Chicken or seafood salad (try crab, lobster, shrimp, or tuna)
- Quinoa, spinach, caramelized onions, chopped smoked almonds
- Black beans, avocado, cilantro, lime, green chili, white onion
- Bulgur, scallion, mint, parsley, walnuts, lemon vinaigrette
- Roasted peppers & eggplant, cannellini beans, balsamic vinegar, basil
This recipe first appeared in the July/August 2019 issue of Nutrition Action Healthletter.
Photo: Kate Sherwood/CSPI.
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