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.
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- 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
Directions: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).
- All About Tomatoes