Greek Salad-Style Stuffed Tomatoes
Sam Jones/Quinn Brein
Margee Berry, White Salmon, Washington
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This creative spin on Greek salad submitted by Margee Berry won third prize in the Garden Guide Recipe Contest for tomatoes. Tomatoes are always a popular choice for garden growing and sometimes we scratch our heads as to how to use the bounty, but not anymore! These Greek Salad-Style Stuffed Tomatoes come together easily and make a great addition to any table at any time.
1/2 cup tomato vegetable juice
1 cup couscous
2 teaspoons olive oil
1 cup chopped red onion
1/2 cup chopped English cucumber
1/3 cup crumbled feta cheese
1/4 cup chopped Kalamata olives
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 large ripe red tomatoes
salt and freshly ground black pepper, to taste
6 small mint sprigs
In a saucepan over medium heat, bring tomato juice and 1/2 cup of water to a boil. Add couscous, remove from heat, cover, and set aside.
Meanwhile, in a skillet over medium heat, warm oil. Add onions and cook for 5 minutes. Remove skillet from heat; let onions cool. Add cucumbers, feta, olives, chopped mint, lemon juice, and lemon zest to the onions. Fluff couscous with fork, then stir into onion mixture.
Cut tomatoes in half horizontally and scoop out core, seeds, and most of the pulp. Place tomato halves upside down on paper towels to drain for 10 minutes. Lightly season tomato cavities with salt and pepper. Spoon couscous mixture into tomato shells, garnishing each with a sprig of mint. Serve at room temperature.
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