Cherry Tomatoes Stuffed with Whipped Feta, Olive, and Basil

Instructions

1. 1

   1. Slice a thin cap off each large cherry tomato and, using a small spoon or the tip of a knife, carefully scoop out the seeds. Place them cut-side down on paper towels for 2 minutes so they release a little liquid.

2. 2

   2. In a small bowl, mash the feta cheese with the Greek yogurt until you have a thick cream. Add the olive oil, lemon zest, lemon juice, and black pepper, then mix until smooth and evenly combined.

3. 3

   3. Fold half of the chopped black olives and half of the chopped basil into the cream. Stir well so the flavors are evenly distributed.

4. 4

   4. Fill the tomatoes with the cream using a small spoon or a makeshift piping bag.

5. 5

   5. Finish each tomato with the remaining chopped black olives and the rest of the basil. Garnish with tiny basil leaves if desired and serve immediately.

6. 6

   6. If you prefer to serve them chilled, refrigerate for 5 minutes before serving. No cooking or heating is required.