• In large saucepan, bring 2 cups water to boil. Add barley; cover, reduce heat and simmer for 45 minutes or until tender. Drain and rinse with cold water; transfer to large bowl.
• Stir in carrots, cucumber, cheese, frisée, olive oil, parsley, oregano, lemon juice and salt; mix to combine and set aside.
• Cut away tops of tomatoes and reserve. Scoop out pulp, cut into cubes and toss with barley mixture. Stuff tomato cavities with barley mixture; cap with tomato tops.

Recipe provided by Chef Mary Ann Esposito