Photo of Tomatoes filled with creamy farro salad by WW

Tomatoes filled with creamy farro salad

3 - 6
PersonalPoints™ per serving
Total Time
1 hr 5 min
35 min
30 min
Any ripe, uniformly round tomato variety will work inthis recipe but look at your farmer’s market for themost flavour, fresh options.


Fresh tomato(es)

4 large, round

Extra virgin olive oil

1 tbsp(s), divided

Uncooked shallot(s)

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


1 tbsp(s), chopped


½ tsp(s)

Table salt

¼ tsp(s)

Smoked paprika

¼ tsp(s), mildly spicy


5 large, black, pitted, chopped

Garlic clove(s)

1 clove(s), medium, thinly sliced

Fresh lemon juice

1 tbsp(s)


  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


We left the tomatoes uncooked to enjoy them in all their summer glory. If you prefer, you can stuff the farro into the tomatoes and roast them at 200°C (400°F)for 25 to 30 minutes.