Stuffed tomato with Greek salad

1 large tomato 1 small cucumber, very finely chopped 10 olives, finely chopped Half a red onion, very finely chopped 1 red pepper, very finely chopped 1 tbsp capers

For the dressing

2 tbsp olive oil 1 tbsp vinegar Salt pepper oregano

For the feta cream

100 g feta 1 tbsp milk

Make small cuts at the base of the tomato and boil it for 30–40 seconds. Dip it in iced water and remove the skin.

Cut the top off the tomato and remove the seeds, creating space for the filling.

Mix all the finely chopped vegetables with the capers and olives, together with the dressing made from olive oil, vinegar, salt, pepper and oregano.

Fill the tomato with the vegetable mixture.

Place the feta in a blender and blend it together with the milk until smooth and creamy.

Spread the feta cream on the base of the plate

Place the tomato on top and pour the remaining around the plate.

Serve.

Fast Recipes

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Stuffed tomato with Greek salad

Servings

Preperation

Cooking

Waiting

For the dressing

For the feta cream

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