Stuffed Tomato with Greek Salad

1: Prepare the tomato shell by slicing off the root end of one large tomato and placing it in boiling water for 4 minutes.

2: Transfer the tomato to an ice bath and let sit for 1–2 minutes; peel off the skin and scoop out the flesh.

3: Dice the second tomato for the salad filling.

4: In a bowl, mix diced cucumber, diced tomato, diced red onion, diced olives, 1 tsp olive oil, lemon juice, red wine vinegar, and a pinch of salt, pepper, and oregano.

5: To make the feta crema, blend Greek yogurt and feta cheese in a blender until smooth.

6: Drizzle the tomato juice and remaining olive oil onto the bottom of your plate, spread or spoon some feta crema onto the plate.

7: Fill the hollowed tomato with the Greek salad mixture and place it on top of the feta crema.

8: Serve, optionally sprinkling with extra oregano or a drizzle of olive oil.