Tomatoes filled with creamy farro salad
6
Points®
Total time: 1 hr 5 min • Prep: 35 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Any ripe, uniformly round tomato variety will work inthis recipe but look at your farmer’s market for themost flavour, fresh options.
Ingredients
Tomato
4 large, round
Extra virgin olive oil
1 tbsp(s), divided
Shallots
1 small, cut into small dice
Uncooked farro
1 cup(s), cooled
Soft-type goat cheese
1½ oz, crumbled
Fresh tarragon
1 tbsp(s), chopped
Chives
1 tbsp(s), chopped
Honey
½ tsp(s)
Table salt
¼ tsp(s)
Smoked paprika
¼ tsp(s), mildly spicy
Olives
5 large, black, pitted, chopped
Garlic clove
1 clove(s), medium, thinly sliced
Fresh lemon juice
1 tbsp(s)
Instructions
1
Cut off stem end of each tomato; set tops aside. Use a small spoon to scoop out pulp, careful not to break skin; chop half pulp (use rest for another recipe) and set aside. Flip tomatoes upside down; set on several paper towels and let drain 20 minutes.
2
Heat7 ml (1/2 Tbsp) oil in small sauté pan over mediumlow heat; add shallot and sauté until soft, 2 minutes. Add garlic; sauté 1 minute.
3
Spoon shallot mixture and lemon juice into farro; mix gently. Add reserved tomato pulp, goat cheese, fresh herbs, olives, honey, salt and paprika; mix well.
4
Divide farro mixture among tomatoes (about 150 ml (2/3 cup) in each); serve.Variation: For a really fresh summer taste, you can leave the tomatoes
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