Tomato season is coming along with a great quantity and quality of tomatoes. My preferences are the Roma style, also known as egg shaped tomatoes, and the big cherry tomatoes. The Cherry tomatoes are the ones we will be dealing with this week and I think you will like the recipe

Cherry Tomatoes Stuffed with Feta and Olives

Depending on the use adjust the amounts of Feta, tomatoes and olives. I will give you portions for 10 to 12 persons.

½ pound Feta cheese, cut into small cubes
3 tablespoons extra-virgin olive oil; plus additional for drizzling
2 tablespoons minced red onion
1-2 teaspoons chopped fresh oregano – if not ½ teaspoon dried
1 basket large cherry tomatoes
10-12 pitted Kalamata olives, cut in slivers lengthwise

Toss the cubed feta in oil, onion and oregano in bowl, season with Kosher salt and freshly ground pepper, to your liking.

Cut the cherry tomatoes, crosswise, in half; scoop out the pulp with a melon baller or a teaspoon.

Place the cherry tomatoes, cut side up, on plate or platter you will be serving them in and sprinkle again with a little Sea salt or Kosher salt, no pepper thisd time.

Stuff the cherry tomatoes with the marinated feta and place the olive slivers alongside cheese.

At this point drizzle some additional Extra-Virgin olive oil to enhance the flavor

If you want to make it spectacular; add slivers of Sicilian or Agrinio green olives