Cherry Tomatoes stuffed with Feta, Green Onions, & Bacon.
Slice about 1/4 inch off the top of each tomato. Using the small end of a melon baller, carefully some of the inside of each tomato, removing the seeds but leaving at least 1/4 inch of the wall of the tomato intact. Lightly sprinkle with insides of the tomatoes with salt and place cut side down on a paper towel to drain for 30 minutes.
While the tomatoes are draining, in a small bowl mix together the mayo, half of the green onions, bacon, feta, and pepper.
Once drained, fill each tomato with a spoonful of the filling and sprinkle the remaining green onions over top. Transfer to a serving platter and chill, covered in plastic wrap until ready to serve.
The tomatoes can be made up to 4 hours ahead of time and kept covered in the fridge.
Tips from the Chef…
Whenever I make this recipe I always double it as the tomatoes tend to be scooped up and eaten the second I put out the platter.
If you don’t have a melon baller it is very easy to gently cut around the inside of the tomato and then scoop out the insides with a small spoon. I used an espresso spoon because it fit nicely in the tomato. There is no need to be really fussy with this process, as the insides will be stuffed and covered up anyways.
2 things that I found worked well when making this recipe was to cook the bacon, chop it up into smaller chunks, and then chop it really fine in a food processor. I did the same thing with the feta, and then mixed them all together in a big bowl.
The first time I made this I followed the amount of ingredients exactly but found that the taste of the mayo over powered the taste of everything else. The next time I made it I kept the mayo the same but added quite a bit more bacon and feta. I preferred to have the feta as the main flavor instead of the mayo and it worked out quite well. I would suggest that once you mix all the ingredients, taste it and see which flavour dominates and which flavours you would like to add more of. It’s very easy to alter this recipe to fit your palate.