Crispy Feta Stuffed Tomatoes
Hollowed tomatoes stuffed with herby breadcrumbs, olives, and feta, then roasted until golden. A Mediterranean dinner that feels fancy but takes 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 9g
Ingredients
- 4 whole large ripe tomatoes
- ¾ cup crumbled feta cheese
- ½ cup panko breadcrumbs
- ⅓ cup kalamata olives, pitted and chopped
- 3 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- 3 tbsp olive oil
Instructions
- 1
Heat oven to 400°F. Slice the top off each tomato and scoop out seeds and pulp with a spoon, leaving a 1/4-inch shell.
- 2
Mix feta, panko, olives, parsley, and lemon zest in a bowl until evenly combined.
- 3
Drizzle 1 tbsp olive oil onto a sheet pan. Place hollowed tomatoes cut-side up on the pan.
- 4
Spoon the feta mixture into each tomato, packing gently. Drizzle the remaining 2 tbsp oil over the tops.
- 5
Roast until tomato skin splits slightly and filling is golden brown, 12 to 15 minutes.
- 6
Cool 2 minutes, then serve with a squeeze of fresh lemon juice.
Tools you’ll need
- sheet pan
- sharp chef's knife
- spoon
- small mixing bowl
- oven
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