Tomatoes stuffed with light rice salad - In viaggio in cucina

Tomatoes stuffed with light rice salad

11 June 2018
Recipe - First course - Salad
Tomatoes stuffed with light rice salad

We are very close to the dreaded bikini test and never like during this time of year we think of the abundance of roundness and that extra pound put on during the winter season, so I thought of meeting your needs by proposing this recipe for tomatoes stuffed with light rice salad.

To our advantage we have this warm weather that helps us give up to very rich and elaborate dishes with less difficulty, in the summer we also have a great variety of fruits and vegetables, so opting for unique cold courses and colorful salads is not so bad!

Some tricks before directions

These tomatoes stuffed with light rice salad are easy to make, the only caution to follow is the choice of rice and in my opinion the best for this type of recipe is a parboiled one because, even if you prepare it with some advance, it will remain consistent and with well separated grains.

Remember, however, to drain your rice when it is just firm (al dente) and rinse immediately under cold flowing water to stop the cooking process and remove starch residues.

Tomatoes filled with cold rice salad

Tomatoes stuffed with light rice salad recipe

Preparation times
15 min
Cooking times
15 min
Nutritional values
( per serving )
Carbohydrates: 48 gr
Calories: 366 kcal


Serves 4

  • 160 gr of rice
  • 150 gr of feta cheese
  • 60 gr of drained tuna in oil
  • 155 gr of pickled vegetables
  • 15 gr of pitted green olives in brine
  • 8 large tomatoes
  • 5 basil leaves
  • A tablespoon of extra virgin olive oil
  • A tablespoon of lemon juice
  • Salt and Pepper as required


Rinse the tomatoes, cut the caps and empty them with a sharp knife and a spoon, salt them slightly and place them on a dish with the cut part down.

Cook the rice in plenty of boiling salted water, drain it when it is just firm (al dente) and rinse it under cold flowing water immediately.

Put the rice into a bowl, add extra virgin olive oil and mix.

Cut the pickled vegetables into small pieces, slice the olives and dice the feta cheese, add them to the rice together with the drained tuna and the chopped basil.

Season with lemon juice and salt and pepper as required.

Stuff your tomatoes with the light rice salad and serve them with a few leaves of basil.