Cherry Tomatoes Stuffed with Marinated Feta

From July 2009 Bon Apetit Magazine.

Cherry Tomatoes Stuffed with Marinated Feta

One 7-8 oz package feta cheese, cut into 1/2" cubes
2 TBSP olive oil
1 TBSP minced shallot (green onions are a good substitution)
1/2 tsp chopped fresh oregano (fresh basil is also good)
1 pound large cherry tomatoes (the larger the easier)
12 pitted Kalamata olives, halved lengthwise

Toss the cheese, oil, shallot, and oregano in a bowl and add a little salt & pepper to taste.

Cut your tomatoes in half (on the equator) and scoop out the pulp. (I saved the pulp and put it in cottage cheese at my house, in salsa when Gazpacho and I made this at her house, but you do what you think is best with the tomato innards.) Put the hollowed halves on a serving plate and sprinkle with salt & pepper.

Stuff the hollows with the cheese mixture and slide the olive in alongside the cheese. If you wish, you can drizzle with additional olive oil. Cover and chill.

Bon Apetit says you can make these 6 hours ahead of when you plan to serve them.