Categories: Appetizer, Side Dish

Ingredients

• 6 roma tomatoes
• 1 small red onion, chopped very finely
• 1/2 cup feta cheese, crumbled
• 1/4 cup parmesan cheese, freshly grated is best
• 3/4 cup pitted black olives (sliced)
• 12 slices cucumbers, thinly sliced
• 3 garlic cloves, peeled and slivered for garnish (or diced and mixed into cheese or onion mixture if desired...or roasted garlic makes it nicely mild)
• fresh basil, shredded
• fresh ground pepper and kosher salt
• 1/3 cup olive oil

Directions

1. Mix onion, feta, olives, fresh ground pepper to taste, 1 – 2 Tablespoons EVOO (and garlic if desired here as opposed to on top of tomato) together and let sit until ready to stuff tomato.

2. Cut tomato in half width ways and gently remove seeds with a grapefruit spoon.

3. Thinly slice a flat edge from the top and the bottom of the tomato, (to stabilize it on the pan) and sprinkle inside tomato with a pinch of kosher salt. (Tip: should you cut too much off the bottom of the tomato and you are concerned the filling will seep out — take the sliced off part and place inside the bottom of the seeded tomato).

4. ll each of the 12 tomato halves with the onion and cheese mixture from step 1.

5. Drizzle a bit of EVOO on top.

6. Add a cucumber slice to top of each stuffed tomato.

7. Add a sliver of garlic to top of cucumber (if you have chosen not to put it directly into the cheese mix).

8. Add a bit of basil on top of garlic (or cucumber as needed).

9. Sprinkle a bit of EVOO on top again.

10. Sprinkle with fresh parmesan and ground pepper if desired.

11. Set tomatoes on a foil pan and cover with tin foil.

12. Indirectly grill on the BBQ on high for 20 – 25 min until semi soft or bake in oven at 350°F for 20 minutes or until tender but not too soft.

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