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Stuffed Greek Tomatoes

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“Fun twist on a Greek Salad. Jacques Pepin-inspired.”
READY IN:
10mins
YIELD:
8 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut flat ends on top and bottom of tomatoes and then cut tomatoes in half, then seed with spoon to keep shell intact.
  2. Add 1/2 tbsp onions, 1 olive, 1 tbsp feta to each half.
  3. Drizzle olive oil over each half.
  4. Add 1 slice of cucumber to each half.
  5. Rip an appropriately-sized piece of basil and place on top.

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