2 large tomatoes
¼ cup packaged garlic croutons
½ cup crumbled feta cheese
¼ cup sliced, pitted kalamata olives
2 Tbsp Italian salad dressing
2 Tbsp fresh thyme leaves
Preparation: Serves 4
Cut tomatoes in half crosswise. Use your finger to push out and discard seeds; use a paring knife to cut out the pulp. Chop pulp, and transfer to a medium bowl. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes. Add croutons, cheese, olives, dressing and thyme to pulp; mix well. Mound mixture into hollowed tomatoes.
Place tomatoes on a baking sheet or broiler pan. Broil 4 to 5 inches from heat until hot and cheese melts, about 5 minutes.