Salad-Filled Tomatoes Recipes

Ingredients :

8 medium vine-ripened tomatoes

1/2 red (Spanish) onion

1/2 green bell pepper (capsicum), seeds removed

1/2 English (hothouse) cucumber, seeds removed

3.5 oz (105g) good-quality firm feta cheese

8 black olives

1 tsp dried oregano

2 tbsp extra virgin olive oil

1 tbsp red wine vinegar

freshly ground black pepper to taste

Method :

Using a sharp knife, slice tops off tomatoes, reserving tops. Remove and discard tomato seeds and pulp using a teaspoon. Cut onion into thin wedges. Julienne - cut into match-stick lengths pepper, cucumber and feta. Combine onion, pepper, cucumber, feta and olives in a bowl. Place oregano, olive oil, vinegar and pepper in a screw-top jar. Shake well to combine. Pour over vegetables and gently toss to coat. Spoon filling into tomato shells.

Serve with reserved tomato tops.

Makes 8

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