Ingredients:

  • 500g cherry tomatoes
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp sea salt
  • 4 oz low-fat feta cheese, crumbled
  • 2 tbsp plain Greek yogurt (non-fat)
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely minced
  • 1 tsp fresh chives, finely chopped
  • 1/4 tsp cracked black pepper
  • 1 pinch red pepper flakes

Instructions:

  1. Wash and thoroughly dry the tomatoes to prevent the filling from sliding.
  2. Slice a tiny sliver off the bottom of each tomato to create a flat base for stability.
  3. Use a paring knife to cut a small circle around the stem area.
  4. Gently scoop out the seeds and pulp using a small spoon, leaving the walls thick enough to support the filling.
  5. Pat the insides dry with a paper towel to remove excess moisture.
  6. Combine the crumbled feta and Greek yogurt in a medium bowl and mash with a fork until a thick, spreadable paste forms.
  7. Fold in the lemon juice, minced parsley, chopped chives, black pepper, and red pepper flakes until evenly distributed.
  8. Transfer the filling into a piping bag or Ziploc bag with the corner snipped off.
  9. Pipe the mixture into each tomato shell, filling them to the brim.
  10. Arrange the stuffed tomatoes on a parchment-lined sheet and lightly brush the exterior with olive oil and sea salt.