Greek Salad Stuffed Heirloom Tomatoes

I was lucky enough to spend three weeks working in Nantucket this summer.
The fresh produce and seafood was amazing to work with and this recipe showcases the delicious local tomatoes from Bartlett's Ocean View Farm.


These adorable stuffed tomatoes are super simple and make a beautiful first course for a dinner party.

Greek Salad Stuffed Heirloom Tomatoes
Serves 5


5 large heirloom tomatoes
2 hearts of romaine lettuce, chopped
1/2 English cucumber, halved, seeded and chopped
1/4 red onion, thinly sliced
1/2 cup Kalamata olives
Kosher salt
freshly ground black pepper
4 ounces feta cheese, cubed
5 cherry tomatoes, quartered
Simple Vinaigrette (recipe follows)


1) Cut a 1/4 inch off one end of the heirloom tomatoes. Core the cut side of the tomato and scoop out the inner flesh and seeds and discard ( or eat, the inside of the tomatoes is delicious with a little salt!).
2) Toss the romaine, cucumber, onion and olives to combine. Season with salt and pepper.
3) Fill the heirloom tomatoes with the romaine mixture and top with the cherry tomatoes and feta cheese.
4) Drizzle the filled tomatoes with the simple vinaigrette and serve.


Note: These can be made ahead through step 3 and refrigerated until you are ready to serve.


Simple Vinaigrette


1 garlic glove, pressed or minced
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
Kosher salt
freshly ground black pepper
3/4 cup extra-virgin olive oil
2 tablespoons chopped Italian parsley


1) Combine the garlic, vinegar and lemon juice in a small bowl. Season with salt and pepper.
2) Slowly drizzle in the olive oil while whisking. Continue to whisk until the vinaigrette is emulsified. Stir in the parsley. Taste and season with salt and pepper if needed.