Ingredients

The following ingredients have 4 Servings
  • 6 medium/large tomatoes
  • ⅓ cucumber (approx. 12 cm/5'' long, unpeeled, deseeded, finely diced, 1 cup)
  • 1 small red bell pepper (or sweet pointed pepper, finely chopped, 1 cup)
  • 2.82 ounces feta cheese (finely cubed, 5 tbsp)
  • 10 green olives (pitted, chopped)
  • 4 tablespoons red onion (finely chopped, approx. ¼ onion)
  • Fine sea salt and pepper to taste
  • 3 tablespoons olive oil
  • 1-1½ tablespoons lemon juice (plus zest of ½ lemon)
  • 1 teaspoon mint (leaves only, very finely chopped)
  • ¼ teaspoon dried oregano

Instruction

  • Prepare the tomatoes. Slice off (the stem side) top of each tomato (as thinly as possible, just to create a flat opening). Then using a sharp knife cut all the way around (leaving approx. 5 mm around the edges) being careful not to cut through the bottom of the tomato. Using a small spoon scoop out the middle and remove excess juice. 
  • Place all the filling ingredients in a mixing bowl. Set aside.
  • In a small bowl combine the dressing ingredients. Drizzle a small amount (approx. 1 tbsp) over the filling mixture and gently stir to combine. Adjust the seasoning as needed.
  • Spoon the filling mixture into the tomatoes, drizzle over the rest of the dressing and serve along with lemon wedges.