Greek Stuffed Tomatoes serves everything you like about Greek salad in a tasty, fresh tomato. Feta cheese, cucumbers, onions, olives and green peppers in a delicious vinaigrette. A cute presentation for any brunch, luncheon or party!

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Don’t leave before paging down to see all the great #FarmersMarketWeek recipes we’re sharing today! Follow the hashtag #FarmersMarketWeek for more recipe ideas. New posts coming this Wednesday and Friday!
I love hitting the all the pop up farm stands and Farmer’s Markets here in the Lehigh Valley. Most pop up markets are only local to their area one day a week. In most cases these gatherings feature more than fresh produce. Around here you find local honey, jams and jellies, flowers, baked goods and more.
Some even have cheeses!
Always something new to try.
Today I’m featuring an old favorite but in a new way.

The ingredients in this salad make it so versatile. Eat it as is or on lettuce. Stuff a pita for lunch. Serve it as a side with steak or on a charcuterie board!

Tips:

Gently pat cut tomatoes with a paper towel inside and out. This will help keep the stuffed tomatoes from getting watery.
Switch up the vinegars for different flavors. Also try balsamic vinegar, champagne vinegar and even lemon juice to brighten the mix.
Add the feta cheese last, just before serving. Feta easily absorbs liquid. This will keep the cheese appearance and flavor fresh.
Standard oreagano and sometimes basil is most popular for seasoings. I like Spiceology Greek Freak ot Italian seasoning for more depth of flavor.

Greek Stuffed Tomatoes

5 from 1 vote

Print Recipe

Servings 8 people

Ingredients

8 medium fresh tomatoes
1 cup diced cucumbers
1 cup kalamata olives , whole or cut
1/2 cup green peppers
1 cup diced feta cheese
1/2 cup diced red onion
1 tsp Spiceology Greek Freak seasoning or Italian seasoning
2 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper to taste

Instructions

Cut tops off tomatoes. Gently scoop out pulp and seeds. Pat tomato with a paper towel to reduce moisture.
In a medium bowl, mix together cucumbers, green pepper and onion. Add olives whole or cut first.
In a separate bowl, whisk together vinegar, oil and seasoning. Pour over vegetables. Fold in feta.
Fill tomatoes with a slotted spoon. Chill before serving.

Thanks Christie from A Kitchen Hoors Adventures for hosting our event!