Stuffed tomatoes make the perfect late-summer dish

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.

All recipes in this post were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? E-mail Kate at healthycook@cspinet.org.

Click here for a printer-friendly version of this recipe.

Greek Farro Stuffed Tomatoes

Serves 4. 

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

  1. Slice off the stem end of each tomato. Scoop out and chop the centers.
  2. In a medium bowl, whisk together the oil, vinegar, onion, and salt. Toss with the cucumber, feta, farro, and chopped tomato.
  3. 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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