The Greek Tomato



  • 8 jerusalem tomatoes
  • ½ Cucumber, diced in cubes
  • 1 red onion, diced in cubes
  • 100g pitted olives, chopped
  • ½ large green pepper, chopped
  • 4 x 100g feta cheese blocks (without brine)
      • For roasting of feta:
        • Olive oil
        • 1t dried oregano
        • 1t chilliflakes

    Greek dressing:

    • 1/3 cup olive oil
    • 2/3 cup red wine vinegar
    • 1t garlic powder (or fresh)
    • 1t dried oregano
    • 1t dried basil
    • ½t black pepper
    • ½t salt
    • 1t dijon mustard


  1. Prepare the dressing and set aside or keep in the refrigerator.
  2. Cut the tops off your tomatoes (deep enough that the stem still sits securely). Carefully hollow the tomatoes out by using a small knife and an spoon. (TIP: Place the tomato seeds and juice in a zip lock bag and freeze. Use in stews, tomato base dishes etc.)
  3. Place whole tomatoes in a shallow oven pan, drizzle with Olive Oil, Oregano and Garlic and bake for 10 minutes in a 160˚C preheated oven. Remove from oven and let it cool slightly.
  4. Prepare Greek salad filling by chopping Cucumber, Onion and Olives as indicated. Mix with a little bit of the Greek dressing and fill the hollowed out tomatoes.
  5. Just before serving, place Feta blocks on/in a baking dish (non-reactive) and sprinkle with Olive Oil, Oregano and Chill flakes. Bake for 10-15 minutes at 220˚C until slightly soft and charred.


Serve with filled tomatoes as a starter.