Greek Stuffed Tomatoes

Makes 4 servings

Ingredients
4 large ripe tomatoes
Salt and pepper, to taste
1 tablespoon olive oil
1 cucumber, peeled and diced
½ cup plain yogurt
8 ounces (½ pound) black Greek olives, pitted and quartered
2 cups crumbled feta cheese
½ cup chopped fresh lat-leaf parsley

Directions

1. Preheat oven to 350 degrees.
2. Slice each tomatoes in half, scoop out the seed and place sliced side up on a lightly oiled baking dish. Season with salt and pepper. Bake for 5 minutes. Remove the tomatoes from the oven, drizzle with olive oil and bake an additional 10 minutes.
3. Meanwhile, in a medium bowl, mix together the remaining ingredients. Remove the tomatoes from the oven, carefully spoon the cucumber mixture into their cavities and serve immediately.