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1
Mix onion, feta, olives, fresh ground pepper to taste, 1 - 2 Tablespoons EVOO (and garlic if desired here as opposed to on top of tomato) together and let sit until ready to stuff tomato.
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2
Cut tomato in half width ways and gently remove seeds with a grapefruit spoon.
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3
Thinly slice a flat edge from the top and the bottom of the tomato, (to stabilize it on the pan) and sprinkle inside tomato with a pinch of kosher salt.
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4
(Tip: should you cut too much off the bottom of the tomato and you are concerned the filling will seep out -- take the sliced off part and place inside the bottom of the seeded tomato).
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5
Fill each of the 12 tomato halves with the onion and cheese mixture from step 1.
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6
Drizzle a bit of EVOO on top.
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7
Add a cucumber slice to top of each stuffed tomato.
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8
Add a sliver of garlic to top of cucumber (if you have chosen not to put it directly into the cheese mix).
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9
Add a bit of basil on top of garlic (or cucumber as needed).
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10
Sprinkle a bit of EVOO on top again.
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11
Sprinkle with fresh parmesan and ground pepper if desired.
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12
Set tomatoes on a foil pan and cover with tin foil.
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13
Indirectly grill on the BBQ on high for 20 - 25 min until semi soft or bake in oven at 350F for 20 minutes or until tender but not too soft.
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14
NOTE - indirect heat on the BBQ is when you light only one side of the BBQ and place item to be cooked on the other.
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15
Serves 6 - side vegetables or 12 - Appys.
