2 cups water
1/2 cup uncooked hulled whole or pearled barley
1/4 cup minced parsley
1/2 cup grated carrot
1/2 cup diced cucumber
1/2 cup diced provolone cheese
1 1/4 teaspoons dried oregano
1/2 cup shredded radicchio
4 tablespoons Filippo Berio extra virgin olive oil
Juice of one large lemon
Salt to taste
4 to 6 large beefsteak tomatoes
Bring 2 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer until tender. Drain and rinse with cold water. Transfer to a large bowl.
Stir in the parsley, carrot, cucumber, cheese, oregano, radicchio, olive oil, lemon juice and salt. Mix to combine and set aside.
Cut the tops off the tomatoes and reserve. Hollow out the pulp, cube it and mix it into the barley mixture.
Stuff the tomato cavities with the mixture, replace the tops. Serve or refrigerate until needed. Bring to room temperature before serving.
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