Arugula-Feta Stuffed Tomatoes
With chopped pistachios
The avocado is optional, but adds a nice creaminess to the filling. If the arugula is too peppery for you, substitute up to ¼ cup of chopped parsley.
Ingredients
6–8 fresh small cocktail tomatoes (such as Campari brand)
¾ cup fresh arugula, chopped
¼ cup feta cheese, crumbled
3 tablespoons avocado, chopped (optional)
1 tablespoon olive oil
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
Chopped roasted pistachios for garnish
Directions
Slice off the stem end of the tomatoes and carefully remove the pulp using a sharp knife and a spoon. Discard the pulp and set the tomatoes aside.
In a medium bowl, combine the arugula, feta and avocado, if using. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Pour the olive oil mixture over the arugula mixture and toss gently, breaking up any large bits of feta. Taste the filling, then add more salt, if needed. Feta varies in saltiness; you may not need more.
Place the tomatoes on a serving plate and stuff with the arugula mixture. Garnish with chopped pistachios and serve.
Recipe Courtesy Of
Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.
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