Feta-Stuffed Cherry Tomatoes

When I have a summer dinner party I love to serve foods I've grown in my garden.

But at my last party there was barely a veggie to be found. The only things ripe-for-the-pickin' were a couple of cherry tomatoes.

So when all you've got is a handful of homegrown cherry tomatoes--and you really want to showcase them--rest assured that there is a recipe that can do this for you--my Feta-Stuffed Cherry Tomatoes!

Just scoop out the center of the tomato (a melon baller is great, but a knife works too!), fill it with a little pesto and a cube of tangy feta, and finish it off with a drizzle of olive oil.

It's one bite not to be missed this summer!

Feta-Stuffed Cherry Tomatoes

servings: 18 tomatoes


  • 18 cherry tomatoes (about 1 pint)
  • 4½ teaspoons basil pesto (¼ teaspoon in each tomato)
  • ¼ pound brick of feta cheese, drained + patted dry, diced into ½-inch cubes
  • Kosher salt, for sprinkling
  • Ground black pepper, for sprinkling
  • Olive oil, for drizzling


  1. Cut off the bottom third of each tomato (the end with no stem) and discard the cut off portion. Use a melon baller or paring knife to hollow out the larger, two-thirds section of each tomato.
  2. Fill each tomato with ¼ teaspoon of the pesto, followed by a cube of the feta. Add a sprinkle of salt and pepper, a drizzle of olive oil, and enjoy!
: @NikkiDinki

: @NikkiDinkiCooking

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