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"All the ingredients of a Greek salad stuffed in a baked tomato shell. Serve with your favorite lamb dish, or as an appetizer." — Michael Foreman
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4 large ripe tomatoes
salt and pepper to taste
1 tablespoon olive oil
1 cucumber, peeled and diced
1/2 cup yogurt
8 ounces black Greek olives, pitted and sliced
1/4 cup chopped fresh basil
1 teaspoon sugar
2 cups crumbled feta cheese
1/4 cup chopped fresh parsley
Made this as a side dish with chicken. Wonderful, easy and quick.
I usually really research my recipes, but this one got under my radar. Never again!
9 Ratings
the filling is very tasty; you need to find a way for the watery tomatoes to not dilute the intensity of the filling
The yogurt ruined it for me. I was very disappointed because normally I love these ingredients together but this was just a waste of them.
This recipe has real potential. I thought it had too much yogurt and not quite enough zing. I am trying to figure out what flavor I would add to it to make it taste better. But I only used black olives..so maybe the greek olives would make it better.
This was ok but not like I expected. My husband was not crazy about it he ate the insides but not the tomato. I saved the left over "stuffing" mixture and served in a warm pita for lunch the next day. Lunch was a hit!!!
This was so bad that my husband would not even touch them. I tried a little bit of one and thought it was horrible. If you really really like feta cheese and greek olives go for it. Otherwise stay away.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Stuffed Tomatoes
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 225 Calories from Fat: 158
Watch how to make this simple, tasty salad.
See how to make summer squash stuffed with sausage and goat cheese.
See how to make traditional Southern-style fried green tomatoes.
