Dandelion and feta stuffed tomatoes

Dandelion and feta stuffed tomatoes

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About this recipe: Young dandelion leaves, red and yellow peppers and feta cheese are tossed in a vinaigrette and then used as the filling for tomatoes. Makes a lovely, colourful starter for sharing if you arrange them on a serving plate or platter.


Serves: 15 

  • 100g young dandelion leaves
  • 150g feta cheese, crumbled
  • 80g minced onion
  • 30g diced red pepper
  • 30g diced yellow pepper
  • 1 clove garlic, minced
  • 120ml vinaigrette salad dressing
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Italian herb seasoning
  • 15 fresh plum tomatoes, halved and seeded
  • 40g Parmesan cheese

Prep:40min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

  1. Mix dandelion leaves, feta cheese, onion, red pepper, yellow pepper and garlic together in a bowl.
  2. Stir salad dressing, Worcestershire sauce and Italian herb seasoning into the bowl. Cover with cling film and place in the fridge for about 1 hour, or until flavours combine.
  3. Stuff each tomato half with some of the dandelion mixture. Sprinkle with Parmesan cheese.


Use young dandelion leaves before they flower and pick them from organic gardens or untreated lawns. Older leaves will be bitter in taste.

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