Barley-Stuffed Tomatoes







A recipe allowed in a / / / diet.

Welcome to the ever-nutritious pearl barley! We’ll mix it with vegetable goodies and herbs. We’ll flavor with lemon juice and olive oil and we’ll use this salad to stuff tomatoes. The result will be a no-brainer refreshing starter dish, a vegan treat, or even a side-dish for that matter.

Nutritional Chart

Calories: 199 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 6 g
  • 3 g
  • 40 g

Ingredients Needed for Barley-Stuffed Tomatoes

1½ cups of pearl barley
1 medium cucumber, diced
1 medium tomato, diced
1 spring onion, chopped
2 teaspoons of dill, finely chopped
1 tablespoon parsley, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
16 tomatoes

How to Make Barley-Stuffed Tomatoes

  1. Add the barley to a pot over low-medium heat, cover it with water and boil for 15 minutes or until the water evaporates.
  2. Transfer the cooked barley to a bowl. Keep adding the cucumber, tomato, spring onion, dill, and parsley. Season with salt and pepper, then add the lemon juice and olive oil. Mix until even.
  3. Cut off the tomatoes’ caps and discard them. Scoop out their seeds and pulp and also discard them. Fill them with the barley mixture.

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