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1
Preheat the oven to 300F or 150C (the lower temperature helps to stop the tomatoes from splitting).
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2
Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
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3
Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds.
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4
Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
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5
Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
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6
While the rice is still cooking, make the vinaigrette- in a bowl, beat the olive oil and red wine vinegar until they are completely blended.
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7
Add the ground oregano and salt and pepper to taste and stir.
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8
When the rice is fully cooked, remove from the heat.
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9
Add the cubed feta, black olives and vinaigrette, reserving 8 cubes of feta (or 4 slices if you have them) to place on top.
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10
Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
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11
Top with the reserved cubes or slices of feta for presentation.
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12
Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened.
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13
Enjoy!
