Got great summer tomatoes? Grab a few juicy, ripe ones, scoop out the centers, and spoon in your favorite savory filling. Don't have a favorite? Try this Greek Farro. (For easy scooping, try a melon baller or grapefruit spoon.)

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 15 minutes
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 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.

Nutrition Information

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

Photo: Kate Sherwood/CSPI.