Ingredients
5-6 halved large Roma tomatoes
1 cucumber, diced
1 medium red onion, diced
½ to 1 cup fresh Basil leaves , chopped
½ to 1 cup fresh baby spinach leaves, chopped
8 oz chopped mushrooms
1 cup crumbled Feta cheese
2 crushed Garlic cloves
Olive Oil
Red Wine Vinegar
Preparation
Cap and hollow out the tomatoes, setting the ‘bowls’ aside Dice the meat removed from the tomatoes and place in a mixing bowl Add the garlic, diced onion, chopped mushrooms, chopped spinach, chopped Basil, diced cucumber and crumbled Feta cheese Mix thoroughly Add oil and vinegar to taste
Spoon into the hollowed out tomato ‘bowls’ and refrigerate until chilled - about one hour. Garnish with grated asiago cheese and chopped cilantro
