No-Cook Cherry Tomatoes Stuffed with Spicy Feta

2.50 from 6 votes

Here's a really easy, beautiful, no-cook recipe for cherry tomatoes stuffed with feta, a perfect starter or snack. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

2.50 from 6 votes

No-Cook Cherry Tomatoes Stuffed with Spicy Feta

By Diane Kochilas

Prep Time 15

Servings

Gluten Free, Meze / Starters, Mother’s Day, Recipes, Snacks, Vegetarian

Prep Time 15

Servings

Gluten Free, Meze / Starters, Mother’s Day, Recipes, Snacks, Vegetarian

Ingredients

12 cherry tomatoes
4 tablespoons Greek feta
2 sun-dried tomatoes minced
1 garlic clove minced
1 tablespoon dried Greek oregano
1 fresh chile pepper seeded and minced
Black pepper to taste
Cayenne pepper to taste
1 tablespoon fresh lemon juice
2 tablespoons extra virgin Greek olive oil or more as needed

Instructions

Lop off the crowns from the cherry tomatoes using a sharp knife. Using a small spoon or mini melon baller, scoop out the tomato pulp and discard.
Place all the remaining ingredients in a food processor and pulse until they whip up into a smooth paste.
Fill the tomatoes with the cheese mixture. Refrigerate, covered, for 30 minutes, and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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No-Cook Cherry Tomatoes Stuffed with Spicy Feta