Tomatoes Stuffed with Farro Tabbouleh

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.