Recipe information
Yield
4 to 6 Servings
Ingredients
1
7- to 8-ounce package feta cheese, cut into 1/2-inch cubes
2
tablespoons extra-virgin olive oil plus additional for drizzling
1
tablespoon minced shallot
1
/2 teaspoon chopped fresh oregano
1
pound large cherry tomatoes
12
pitted Kalamata olives, halved lengthwise
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Preparation
Step 1
Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.
Step 2
Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.
Step 3
Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD Can be made 6 hours ahead.