Feta & Cucumber Stuffed Tomatoes

This is a quick, easy, refreshing recipe. Jess and I went to our local farmer's market and got all the ingredients.

Quick Note- the longer the cucumber mixture sits (covered in the fridge), the better the flavors will meld. Make it up to 3 hours in advance if you wish.

Ingredients

3 beefsteak tomatoes, tops removed and cored
2 Kirby cucumbers, quartered and cut into 1-inch pieces
4 oz feta cheese, crumbled
1 TBSP olive oil (we bought a basil Parmesan oil. If you use extra-virgin olive oil, add herbs and spices such as garlic powder and basil to the cucumber mixture when tossing)
Salt & Pepper to taste
Balsamic Vinegar (to drizzle over plated food)



1. In a medium bowl, toss together the cucumbers, feta, oil and salt & pepper. Make up to 3 hours in advance. Cover and place in the fridge.



2. Spoon the cucumber mixture into the prepared tomatoes. Add a little more freshly ground black pepper to tops if you wish. Drizzle a little balsamic vinegar on top of the stuffed tomatoes. Enjoy!