Forktionary

Stuffed Greek Tomatoes Recipe

A vibrant twist on the classic Greek salad! Inspired by Jacques Pépin, this recipe transforms juicy tomatoes into delightful individual servings, bursting with fresh Mediterranean flavors. Quick, easy, and perfect for a light lunch, appetizer, or side dish.

Prep Time 15 mins
Cook Time 10 mins
Calories 51.5 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Stuffed Greek Tomatoes 24

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Stuffed Greek Tomatoes

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How to Make Stuffed Greek Tomatoes

  1. Preheat oven to 375°F (190°C).
  2. Cut off the flat ends of 4 large tomatoes. Halve the tomatoes horizontally and gently scoop out the seeds and pulp with a spoon, leaving the tomato shells intact.
  3. Finely chop 1/4 cup red onion.
  4. In a small bowl, combine the chopped red onion, 1/4 cup crumbled feta cheese, 1/4 cup pitted Kalamata olives (halved), and 2 tablespoons olive oil. Season with salt and freshly ground black pepper to taste.
  5. Divide the mixture evenly among the tomato halves, filling them generously.
  6. Place the stuffed tomatoes in a baking dish. Drizzle with an additional 1 tablespoon of olive oil.
  7. Top each tomato half with 1 thin slice of cucumber and a fresh basil leaf.
  8. Bake for 15-20 minutes, or until the tomatoes are slightly softened and heated through.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

7g

Fat

11g

Carbs

0g

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Starters Appetizers & Snacks Salads Lunch Sweets & Sides Side Dishes European Mediterranean Healthy Vegetarian Gluten Free Summer Recipes Baking

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15 Minutes Or Less Time To Make Course Cuisine Preparation Occasion Appetizers Greek Easy European No Cook Beginner Cook Dinner Party Finger Food Spring Summer Dietary Gluten Free Seasonal Low Calorie Low Carb Inexpensive Egg Free Free Of Something Low In Something Taste Mood Savory Presentation Served Cold Technique