Greek stuffed tomatoes, the sound of it makes my mouth start to salivate and my stomach start aching. Remember in my 5 things you should know about me, I said that I would get anything Greek. I was combing through a food magazine, sorry I can’t remember exactly which one when you’re pregnant you really start to read them all, and I noticed different stuffed tomatoes. One they didn’t have however was Greek, disappointed I decided to make my own.
- 4 tbsp. plain Greek yogurt
- ¼ c. extra virgin olive oil
- 2/4 tsp. salt
- 2/4 tsp. pepper
- 2/4 tsp. oregano
- 2 tbsp. minced garlic
- 2/4 lemon juice
- ½ cucumber diced
- 2-3 tbsp Feta depending on preference
- 6 Kalmata olive sliced and diced
- 5 diced mushrooms (optional)
- 6 roma tomatoes, sliced in half and then insides removed
- Combine the first 7 ingredients and stir until well combined.
- Add cucumber, then olives, then feta, then mushrooms if desired and stir again.
- Add mixture to tomatoes, put in fridge for at least 30 minutes to allow thickening and enjoy!
Funny how I didn’t realize how simple this recipe really is until I wrote it down. It felt like it took forever. Only because I think I came up with it out of nowhere. Inspired by pregnancy cravings, Greek Stuffed Tomatoes was being screamed into my head by a little Greek man and I had to do what he said of course.
Keith kept looking at me funny as I brought each ingredient out of the fridge, asking what I was doing and my answer at first was, “I don’t know”. I have the basic recipe for Greek dressing down pat in my head and now it’s only a taste test. That taste test can last between 2-4 minutes depending on how hungry I am as well.