- 4 beefsteak tomatoes (about 2½ pounds)
- 2 Kirby cucumbers, chopped
- 1/2 cup crumbled Feta (2 ounces)
- 2 tablespoons Italian vinaigrette
- kosher salt and pepper
- Cut off the top of each tomato and scoop out and discard the pulp and seeds.
- In a bowl, toss the cucumbers and Feta with the vinaigrette and ¼ teaspoon each kosher salt and black pepper; spoon into the tomatoes.