Find a Recipe

Get in the Know

Subscribe to The Grapevine to receive emails about special offers, recipes and wine tips. You may unsubscribe at any time.


Feature Recipes

Yield: 8 servings

4 large ripe tomatoes
salt and pepper to taste
1 tablespoon olive oil
1 cucumber, peeled and diced
1/2 cup yogurt
8 ounces black Greek olives, pitted and sliced
1/4 cup chopped fresh basil
1 teaspoon sugar
2 cups crumbled feta cheese
1/4 cup chopped fresh parsley

Preheat oven to 350°F (175°C). Slice tomatoes in half, scoop out seeds, and place in a baking dish sliced-side up. Sprinkle with salt and pepper. Bake for 5 minutes. Remove tomatoes from oven, drizzle with olive oil, and bake an additional 10 minutes. While baking tomatoes, mix together cucumber, yogurt, olives, basil and sugar. Stir in feta cheese. Season to taste with salt and pepper. Remove tomatoes from oven, fill with cucumber mixture, and sprinkle with parsley. Serve immediately.