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🍽️ Fresh tomatoes stuffed with barley and corn

292 kcal · 30 min · 4 servings

Ingredients

• 4 beefsteak tomatoes
• 1 can corn
• 4 tbsp barley
• 200 salami
• 1 onion (finely diced)
• 5 ml sunflower oil
• 2 tbsp white wine vinegar
• 2 tbsp chopped parsley
• salt
• pepper (from the mill)

Instructions

1. 1. Pour the barley into a pot and cover it with plenty of water.
2. 2. Cook the barley until it is soft.
3. 3. Remove the barley from the pot.
4. 4. Let the barley drain in a sieve.
5. 5. Cut the tops off the tomatoes.
6. 6. Hollow out the tomatoes.
7. 7. Chop the onion finely.
8. 8. Heat oil in a frying pan.
9. 9. Sauté the onions in the hot oil.
10. 10. Add the cooked barley to the onion.
11. 11. Add the corn to the pan.
12. 12. Deglaze the mixture with vinegar.
13. 13. Bring the mixture to a boil.
14. 14. Season the salad with salt.
15. 15. Season the salad with pepper.
16. 16. Finely chop the parsley.
17. 17. Cut the salami into small pieces.
18. 18. Save a few salami and parsley pieces for decoration.
19. 19. Stir the remaining salami and parsley into the barley mixture.
20. 20. Fill the warm barley mixture into the hollowed-out tomatoes.
21. 21. Decorate the stuffed tomatoes with the reserved salami and parsley pieces.
22. 22. Serve the stuffed tomatoes.

Nutrition per serving

• kcal: 292
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 28 g