Greek Stuffed Tomatoes recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

4 large ripe tomatoes
salt and pepper to taste
1 tablespoon olive oil
1 cucumber, peeled and diced
½ cup yogurt
8 ounces black Greek olives, pitted and sliced
¼ cup chopped fresh basil
1 teaspoon sugar
2 cups crumbled feta cheese
¼ cup chopped fresh parsley

Nutrition Info

225.4 calories
carbohydrate: 10.4 g
cholesterol: 34.3 mg
fat: 17.5 g
fiber: 1.5 g
protein: 7.6 g
saturatedFat: 6.9 g
servingSize: -
sodium: 1037.1 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Slice tomatoes in half, scoop out seeds, and place in a baking dish sliced-side up. Sprinkle with and salt and pepper. Bake for 5 minutes. Remove tomatoes from oven, drizzle with olive oil, and bake an additional 10 minutes.

  3. While baking tomatoes, mix together cucumber, yogurt, olives, basil, and sugar. Stir in feta cheese. Season to taste with salt and pepper.

  4. Remove tomatoes from oven, fill with cucumber mixture, and sprinkle with parsley. Serve immediately.

Recipe Yield

8 servings

Recipe Note

All the ingredients of a Greek salad stuffed in a baked tomato shell. Serve with your favorite lamb dish, or as an appetizer.

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