Barley Stuffed Fresh Tomatoes

Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr
Servings: 6
  • 1/2 cup uncooked hulled whole or pearled barley
  • 1/2 cup carrots, grated
  • 1/2 cup cucumber, diced
  • 1/2 cup provolone cheese, diced
  • 1/2 cup frisée, torn
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1/4 cup fresh parsley, minced
  • 1 1/4 tsp dried oregano
  • Juice of one large lemon
  • Salt
  • 4 to 6 large beefsteak tomatoes
      • 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




    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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