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Side Dishes

Greek Stuffed Tomatoes

With farmers’ markets, roadside stands, and gardens overflowing with ripe tomatoes, this side dish recipe helps take the guesswork out of what to do with this season’s crop. Stuffed tomatoes might seem mundane, but these beauties are anything but that. Big, seasonal tomatoes brimming with fresh ingredients and bright, zippy Greek flavors.


6 servings

Total Time

30 minutes

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Slice tops off tomatoes; using a melon baller, scrape out and discard pulp. Season inside of tomatoes with salt and pepper.

Whisk together zest, lemon juice, oil, honey, Dijon, and garlic. Season vinaigrette with salt and pepper.

Toss spinach, rice, feta, olives, onion, and mint with vinaigrette, then divide and stuff into tomatoes; serve with lemon wedges.


A melon baller is perfect for scooping out the tomato pulp without damaging the walls of the tomatoes.

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