Cheese-Stuffed Cherry Tomatoes
1 pint cherry tomatoes
1 package (4 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
Salt and pepper to taste
Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain.
Combine cheese and onion; spoon into tomatoes.
In a jar with a tight-fitting lid, combine oil, vinegar, oregano, salt and pepper; shake well. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.