Cherry Tomatoes filled with Greek Salad

This is a lovely recipe to make anytime, but particularly in the summer while tomatoes are so sweet and flavourful and cherry tomatoes are a perfect size for a one bite canapé. They are pretty easy to make - scooping out the insides of the tomatoes is the trickiest part - but a tiny spoon or the small end of a melon scoop make it a quick job.


Of course this recipe can be enlarged to make a delicious salad, but if you are rather taken with the idea of a cherry tomato filled with interesting tastes, have a look at these cherry tomatoes with falafel spices (click here). They are also very delicious.


Ingredients (filling for approximately 12 tomatoes)

12 cherry tomatoes

Filling:

25g cucumber when peeled and de-seeded.

2 Kalamata olives, chopped,

10g feta, chopped (vegetarian options are available)

5g red onion, chopped

Fresh oregano or parsley (a little chopped and a few small sprigs to decorate)

Olive oil

Salt


Method

Cut the top off each tomato (the opposite end to the stalk).


Carefully scoop out the seeds of each tomato, sprinkle with salt and leave them upside down to drain, while you prepare the rest of the ingredients.


Chop the cucumber, trying to ensure all the ingredients are of similar size.


Put the chopped cucumber, the chopped olive, chopped red onion, chopped oregano or parsley and crumbled feta into each tomato case.


Chill, covered with damp kitchen towel, until ready to serve.


Drizzle with a couple of drops of olive oil, tuck in a small sprig of oregano or parsley, season to taste and serve.







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