To me, nothing invokes summer like Mediterranean food. Immediately lemon and mint spring to mind, quickly followed by garlic, olives and fresh salads. And with Olympic fever winding down on both sides of the Atlantic, I thought a nod to Mount Olympus was in order.
Besides, kissing up to Apollo et al. might not be such a bad thing when it’s sunshine you’re after. And it seems (for me at least) to have worked like a charm.
I decided to stuff these stunning Coeur de Boeuf heirloom tomatoes, uncooked, with a Greek-inspired spin on tabbouli, a Middle Eastern chopped salad. Substituting quinoa for the traditional bulgar and fresh mint for parsley, I also diced up fresh bell peppers, Kalamata olives and feta cheese (which you could easily omit if you’re vegan).
These self-contained salads make a flavor-packed light lunch or can be served alongside grilled meats at your next barbecue. The gods certainly seem to have liked them, and if they’re good enough for the Olympians, then…
Print
Greek Tabbouli-Stuffed Tomatoes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Greek Tabbouli-Stuffed Tomatoes are a refreshing summer dish, featuring heirloom tomatoes filled with a quinoa salad inspired by Mediterranean flavors.
Ingredients
- 1/2 cup (120 ml) vegetable stock
- 1/4 cup (45 g) dry quinoa
- 4 large Coeur de Boeuf heirloom tomatoes
- 1/4 cup (30 g) diced feta cheese
- 1/4 cup (40 g) diced bell pepper
- 1/4 cup (35 g) chopped Kalamata olives
- 1 clove garlic, minced
- Handful fresh mint, chopped (reserve 4 small sprigs for garnish)
- Salt and pepper to taste
Instructions
- In a saucepan, bring the vegetable stock to a boil. Add the quinoa, reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove from heat and let cool completely.
- While the quinoa is cooling, prepare the tomatoes by cutting off the tops and scooping out the insides to create a hollow shell. Set the tomato shells aside.
- In a mixing bowl, combine the cooled quinoa, diced feta, bell pepper, Kalamata olives, minced garlic, and chopped mint. Season with salt and pepper to taste.
- Stuff each tomato with the quinoa mixture, pressing down gently to pack it in.
- Garnish each stuffed tomato with a small sprig of mint before serving.
Notes
- Measurements are in cups because precision isn’t crucial; feel free to adjust to taste.
- You can substitute bulgar, couscous, or rice for quinoa, cooking according to package instructions.
- These stuffed tomatoes make a great light lunch or a side dish for grilled meats.
- If you’re vegan, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 150
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 7 grams
- Carbohydrates: 18 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 10 mg
If You Liked This Recipe, You’ll Love These
- Stuffed Zucchini Boats
- Edamame Succotash
- Smokey Sweet Potato and Black Bean Tacos
- Eggplant and Cauliflower Curry with Tofu
Frequently Asked Questions
Why does this recipe use quinoa instead of the traditional bulgur wheat?
The author deliberately substituted quinoa for the traditional bulgur to put a Greek-inspired spin on this Middle Eastern chopped salad. The notes confirm you can swap back to bulgur, or use couscous or rice instead, cooking according to package instructions.
Do I need a special type of tomato, or will regular ones work?
The recipe calls for large Coeur de Boeuf heirloom tomatoes, which the author specifically chose for their sturdy, hollow shell once scooped out. Any large, firm tomato that can hold its shape as a bowl will work — the key is that the shell stays intact after you cut off the top and scoop out the insides.
Can I make these vegan?
Yes — both the article and the notes specifically mention that you can omit the feta cheese if you are vegan. The rest of the filling (quinoa, bell pepper, olives, garlic, mint) is already plant-based.
What a great idea of stuffing tomatoes with tabbouli. looks fabulous.