Tomato Stuffed with Mediterranean Salad

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Average Rating: 5 | Rated By: 1 users

The sweet and tangy blend of vegetables with herbs and robust feta cheese is served in a tomato. This salad depends for its success on the quality of its ingredients. Enjoy this pretty salad as a light meal or as a starter.

Ingredients

  • 4 beefsteak heirloom tomatoes. They should be firm but ripe
  • 1 yellow bell pepper, thinly sliced
  • 2 ripe avocados, cut into small cubes
  • 1 small red onion, thinly sliced
  • ½ cup pitted castelvetrano olives, (you can use olives of your choice). I used castelvetrano olives because they have a sweeter flavour
  • ¼ cup chopped fresh parsley
  • Handful of fresh basil leaves, chopped
  • ½ cup good quality crumbled feta cheese
  • Juice of 1 lemon
  • 2 Tbsp. extra virgin olive oil
  • 1 garlic clove, minced
  • ½ tsp. ground cumin
  • Sea salt and freshly ground black pepper to taste
  • 8 butter lettuce leaves
  • Instructions

  • With a small sharp knife cut out the middle of a tomato and then carefully scoop out the balance with a spoon. Slice the scooped out tomato into small pieces and place in a large bowl
  • Add remainder of ingredients, except the tomato and lettuce and stir well. Season with salt and pepper to taste
  • Fill each tomato with the salad and place each one on a plate with two lettuce leaves


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