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Stuffed Tomatoes With Cucumbers and Feta

Stuffed tomatoes with cucumber and feta
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Serves 4| Hands-On Time: | Total Time:


  • 4 beefsteak tomatoes (about 2½ pounds)
  • Kirby cucumbers, chopped
  • 1/2 cup crumbled Feta (2 ounces)
  • 2 tablespoons Italian vinaigrette
  • kosher salt and pepper


  1. Cut off the top of each tomato and scoop out and discard the pulp and seeds.
  2. In a bowl, toss the cucumbers and Feta with the vinaigrette and ¼ teaspoon each kosher salt and black pepper; spoon into the tomatoes.
By August, 2010

Nutritional Information

  • Per Serving
  • Calories 115
  • Fat 5g
  • Sat Fat 2g
  • Cholesterol 13mg
  • Sodium 398mg
  • Protein 5g
  • Carbohydrate 16g
  • Sugar 10g
  • Fiber 4g
  • Iron 1mg
  • Calcium 118mg
What does this mean? See Nutrition 101 .

Quick Tip

Keep cheese in the vegetable drawer with an unwrapped head of lettuce, which will provide the right level of humidity.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.