Grab a few juicy, ripe tomatoes, scoop out the centers, and spoon in your favorite savory filling. Don’t have one? We’ve got you covered. (For easy scooping, try a melon baller or grapefruit spoon.)

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

  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.

Serves 4. Time: 15 minutes

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

Fill ‘er Up

Stuffing possibilities are endless.

• 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

Have any good stuffed-tomato ideas?

Write to Kate Sherwood at healthycook@cspinet.org.

To see recipes for all of Kate’s stuffed tomatoes, go to nutritionaction.com/tomatoes.

Photo: Kate Sherwood/CSPI.