Tomatoes Stuffed with Farro Tabbouleh
| Serves | 8 |
|---|---|
| Ingredients | Vegetables |
| Day Part | Dinner, Lunch |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
This tomato stuffed with farro is a refreshing addition to any salad menu. Aromatic herbs add great flavor. This zesty salad is simple and delicious.
Ingredients
6 cups water
2 cups farro
1⁄3 cup olive oil
3 tbsp. lemon juice
Salt and fresh ground pepper, to taste
8 tomatoes
1⁄2 cup chopped scallions
1⁄2 cup chopped yellow bell pepper
1⁄2 cup chopped parsley
1⁄2 cup chopped fresh mint
Assorted salad greens
Steps
1. Combine water and farro in medium saucepan; bring to a boil. Reduce heat to medium; partially cover and simmer about 20-30 min., until farro is tender. Drain well.
2. In large bowl, whisk oil, lemon juice, salt, and pepper. Add farro and toss to combine. Cool to room temperature.
3. Core tomatoes, leaving hollowed-out shells. Dice tomato pulp and add to farro with scallions, bell pepper, parsley, and mint. Season with salt and pepper to taste.
4. Spoon farro mixture into tomatoes. Serve on plates garnished with greens and parsley.