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Cucumber-Feta-Stuffed Tomatoes

  • Author: Caitlin
  • Total Time: 10 mins
  • Yield: 2-4 1x


  • 1 medium cucumber (about 1.5 cups, chopped)
  • 1/2 cup crumbled feta cheese
  • 2 Tablespoons fresh basil, thinly sliced
  • 4-6 medium-large tomatoes
  • 1.5 Tablespoons balsamic vinegar
  • freshly cracked pepper to taste


  1. Prep your cukes! If using English cucumbers, I like to leave the skin on, but if using regular cucumbers, I peel about half of the tough skin. Chop the cucumbers into small chunks and set aside to drain on a paper towel for about 5 minutes (this step is optional).
  2. Using a sharp knife, cut away the top stem of the tomatoes and scoop out the seeds with a spoon or melon baller. (I always save this! I usually put it into my freezer bag for making stock, but you can also save it for sauces, or to mix with eggs!) I definitely recommend fresh, juicy, in-season tomatoes for this.
  3. Mix drained cucumbers with crumbled feta cheese, fresh basil, balsamic vinegar, and pepper. Stuff the cucumber mixture into the tomatoes and serve!
  4. Note: Also, if you get lazy sometimes (like me), I recommend skipping the stuffing step and just tossing in some cherry tomatoes. Serve it over mixed greens or spinach and it is a super tasty salad.
  • Prep Time: 10 mins
  • Category: Side Dish, Lunch, Snack
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