Monday, July 8, 2013

Cheese and Olive-Stuffed Tomatoes

"This is a wonderful side dish for steak or warm tuna salad, and it's great heated in the microwave for a quick lunch."

Makes  4 servings (serving size: 1 tomato)

4                medium ripe tomatoes (about 2 1/4 pounds)
1/2             cup (2 ounces) feta cheese, crumbled
1/4             cup chopped pitted kalamata olives
2                tablespoons chopped fresh flat-leaf parsley
2                tablespoons chopped fresh basil

Preheat broiler:
Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.
 Cut out the saturated fat by using fat-free feta cheese. This dish works as a small lunch or a side.


  1. Hi Nee,
    A lovely idea for a quick lunch! Love it!

  2. Hi Joyce ,
    It's a change from the sandwich & soup . Thank you for dropping by .

  3. Hi Nee,

    I can eat a couple of these without any main. These stuffed tomatoes look great!


  4. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 9, 2013 at 5:53 AM

    Nee, may I have one plsss :) simple and nice

  5. Hi Zoe , You are welcome to join me for lunch , I have made some extras .
    Nee :)

  6. Hi Ivy , come on over and join us , we will chat about what's for dinner :)


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