While we do love Greek salads, I want a more of a comfort food dish, with the same flavors. Summer is over, but Baked Tomatoes With Greek Stuffing is an absolutely delicious way to celebrate fall.
Baked Tomatoes With Greek Stuffing
Ingredients
- 4 tomatoes halved and seeded
- 2 pieces of whole grain bread
- 1/4 cup chopped Greek olives, like Kalamata
- 1 TBSP capers (optional)
- 2 TBSP fresh oregano leaves, chopped
- 1 tsp dried dillweed
- 1 large clove garlic, pressed or 1 tsp granulated garlic powder
- 1/4 cup room temperature chevre (soft goat cheese) or 1/3 cup crumbled feta
- 1/4 -1/2 cup mayonnaise
- 1 TBSP Dijon mustard
- Salt and pepper
- Chopped red onion
- Chopped fresh oregano
Instructions
- Heat oven to 350.
- Place tomatoes cut side down on paper towels to drain.
- In a bowl, tear bread into small pieces. Combine bread and next 5 ingredients.
- Stir in chevre.
- Add enough mayonnaise, along with dijon to moisten entire mixture.
- Place tomatoes cut-side up in a greased baking dish. Salt and pepper them.
- Stuff them with bread mixture.
- Bake about 20 min until browned on top.
- Garnish with onion and oregano.
- Enjoy as a side or main dish!
- Other additions: cooked and crumbled bacon, chopped walnuts, sautéed ground lamb, or chopped mint. But honestly, they're fabulous just the way they are.
- Alternate stuffing: wholegrain bread, diced peppered turkey, parmesan, thyme leaves, garlic powder, pepper, melted butter