To make rissoles, combine mince, cheese, onions, egg, breadcrumbs and oregano in a large bowl. Season with salt and pepper. Mix well to combine.
Using a 1/4-cup mixture per rissoles, shape into rounds, 6cm in diameter. Press 2 Solanato® tomato halves cut-side up into the top of each rissole.
Heat a well-greased non-stick frying pan over a medium heat. Cook rissoles in 2 batches, for 3 minutes on each side, or until golden. Transfer to a baking tray, tomato side up. Transfer to the oven and cook a further 8 minutes or until cooked through.
Combine Qukes®, Solanato® tomatoes, cos and feta. Spoon over dressing, toss gently to combine.
Serve the rissoles with salad and crusty bread if desired.