In a small bowl, toss feta, oil, balsamic vinegar, shallot, oregano, and black pepper. Allow to marinate for 1 hour.
Cut tops off tomatoes (about 1/4 of the tomato). With a paring knife, scoop out tomato pulp, being careful not to puncture the tomatoes.
With a small spoon, fill the tomatoes with the cheese mixture and top with the olives. Garnish with chopped fresh thyme before serving. Serve immediately, or cover and chill for up to 4 hours.
In a small bowl, toss feta, oil, balsamic vinegar, shallot, oregano, and black pepper. Allow to marinate for 1 hour.
Cut tops off tomatoes (about 1/4 of the tomato). With a paring knife, scoop out tomato pulp, being careful not to puncture the tomatoes.
With a small spoon, fill the tomatoes with the cheese mixture and top with the olives. Garnish with chopped fresh thyme before serving. Serve immediately, or cover and chill for up to 4 hours.
Thank you!