Barley-Stuffed Tomatoes

How to Cook 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.