07 Nov The Greek Tomato
SERVES 8 AS STARTER (OR 16 IF SHARING)
INGREDIENTS
- 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
- For roasting of feta:
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
INSTRUCTIONS
- Prepare the dressing and set aside or keep in the refrigerator.
- 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.)
- 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.
- 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.
- 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.