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Grilled Cherry Tomatoes with Marinated Feta


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Grilled Cherry Tomatoes with Marinated Feta

Post by Lobo on Sat 23 Jan 2016, 9:52 pm

Grilled Cherry Tomatoes with Marinated Feta

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Sweet cherry tomatoes, grilled on aromatic rosemary stems until barely warm, combine with marinated cubes of feta cheese in this beautiful side dish. If you like, use a mixture of red, gold and green cherry tomatoes. Rosemary’s piney flavor makes this dish a good accompaniment to Greek or Middle Eastern fare.

  • 53


  • 12 rosemary stems, each 4 to 5 inches long 
  • 1/2 lb. feta cheese, cut into 1-inch cubes 
  • 3 Tbs. olive oil 
  • 1 Tbs. fresh lemon juice 
  • Freshly ground pepper, to taste 
  • 1 lb. cherry tomatoes, stemmed  
  • Salt, to taste 


Strip all but the very top leaves from the rosemary stems, reserving the leaves and stems. Mince 1 1/2 tsp. of the leaves.

In a bowl, stir together the cheese, 2 Tbs. of the olive oil, the lemon juice, the minced rosemary and a few grindings of pepper. Set aside.

Prepare a medium fire in a grill and oil the grill rack.

Pierce the cherry tomatoes with a skewer to make a hole. Thread 3 to 6 tomatoes onto each rosemary stem. Brush the tomatoes with the remaining 1 Tbs. olive oil and season lightly with salt and pepper.

Grill until the tomato skins are just beginning to brown and split, about 2 minutes per side. Gently push the warm tomatoes from the rosemary skewers and mix with the marinated cheese. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

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