Dandelion and feta stuffed tomatoes

    1 hour 40 min

    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.

    1 person made this

    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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    Reviews in English (1)


    Thank you for this recipe. Less to almost no bitter taste. Delicious .  -  30 Jun 2016  (Review from Allrecipes US | Canada)

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