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Cheese-Stuffed Cherry Tomatoes

 Cheese-Stuffed Cherry Tomatoes
"They're easy to fix as an appetizer or salad," says Mary Lou, a Florida native. "It's impossible to eat just one."
4 ServingsPrep: 15 min. + chilling


  • 1 pint cherry tomatoes
  • 1 package (4 ounces) crumbled feta cheese
  • 1/2 cup finely chopped red onion
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon dried oregano
  • Salt and pepper to taste


  • Cut a thin slice off the top of each tomato. Scoop out and discard
  • pulp. Invert tomatoes onto paper towels to drain. Combine cheese and
  • onion; spoon into tomatoes.
  • In a small, whisk the oil, vinegar, oregano, salt and pepper. Spoon
  • over tomatoes. Cover and refrigerate for 30 minutes or until ready
  • to serve. Yield: about 1 dozen.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer