Greek Island Symphony: Mediterranean Stuffed Tomatoes Recipe
A flavorful greek snack perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 large tomatoes, ripe but firm 1 cup crumbled feta cheese 1/2 cup chopped Kalamata olives 1/2 cup finely chopped fresh basil 1/4 cup extra
- virgin olive oil 1/4 cup diced red onion 1/4 cup diced green bell pepper 1/4 cup crumbled toasted pine nuts Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 350°F (180°C). Cut the tops off of the tomatoes and scoop out the insides, reserving them for another use or discarding. In a large mixing bowl, combine the feta cheese, Kalamata olives, fresh basil, extra virgin olive oil, red onion, green bell pepper, and toasted pine nuts. Season with salt and black pepper, as desired. Stuff each tomato shell with the cheese mixture, filling them generously. Arrange the stuffed tomatoes in a baking dish, drizzle with a little more olive oil if needed, and bake for 20 25 minutes or until heated through and tomatoes are tender. Allow to cool slightly before serving.
Chef’s Insight
The combination of flavors and textures in this recipe creates an unforgettable dining experience that transports you straight to the Mediterranean.
Notes
Serve with crusty bread for dipping into the olive oil left in the dish.