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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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

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

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

Nutrition Facts

225 calories; protein 7.6g; carbohydrates 10.4g; fat 17.5g; cholesterol 34.3mg; sodium 1037.1mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2002
Made this as a side dish with chicken. Wonderful easy and quick. Read More
(6)

Most helpful critical review

Rating: 1 stars
12/10/2004
I usually really research my recipes but this one got under my radar. Never again! Read More
(7)
13 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 3
Rating: 1 stars
12/10/2004
I usually really research my recipes but this one got under my radar. Never again! Read More
(7)
Rating: 5 stars
12/26/2002
Made this as a side dish with chicken. Wonderful easy and quick. Read More
(6)
Rating: 3 stars
08/02/2008
the filling is very tasty; you need to find a way for the watery tomatoes to not dilute the intensity of the filling Read More
(4)
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Rating: 3 stars
01/07/2009
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. Read More
(2)
Rating: 1 stars
06/01/2009
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. Read More
(2)
Rating: 1 stars
06/07/2004
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. Read More
(2)
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Rating: 3 stars
01/07/2005
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!!! Read More
(2)
Rating: 5 stars
10/10/2013
I searched 'tomatoes' and 'feta' and this is what popped up on my screen. I cut the amounts down for one subbed zucchini for cucumber and dried basil for fresh (cut the amount to just a sprinkle!) and omitted the sugar; I forgot the olives and added some cooked brown rice. Other reviewers thought the yogurt too much -- like most of what I cook from this site I used the recipe as a guide and added yogurt to MY taste so it wasn't too wet and the flavor didn't overpower. I microwaved the tomato for 1 minute then stuffed it then nuked it again as I'm not a fan of raw zucchini and I wanted the cheese melted. Lovely flavors; the tomato just collapsed which I liked tho it wound up on its side by the time I ate it! One of the fastest suppers I've had using just what I had in the fridge. Filing this one for future reference! Thanks for sharing! Read More
Rating: 4 stars
12/15/2015
These are really good! The tomatoes are packed full of flavor! The only suggestion I'd make is to cut back on the feta and olives (be sure to use Greek Kalamata olives and not the bland black canned olives). I used half the amount of each and found that to be perfect. The amounts of everything else is just right. If you cook the tomatoes too long they will collapse so keep that in mind and adjust the time accordingly. 10 mins total seems about right for my tastes. Another thing worth mentioning you could probably skip a step and just drizzle with oil from the start. After the tomatoes are done baking I remove excess liquid from the tomatoes then stuff them. I then let them sit for at least 5 mins for the filling to warm slightly. YUM!!! I've made this twice - one using large tomatoes and the second time using small Campari tomatoes (which make the perfect appetizer!). Any excess filling would be excellent in a pita. Thank you Michael! Read More
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