And, I’m back! Excuse the break in posts. Emergency dental surgery gave new found light to hunger and the expression “it’s like pulling teeth!” A hard couple days in bed and I’m finally writing complete sentences again..
As I mentioned last week, we prepared a really delicious Warm Italian Salad with Stuffed Tomatoes, Mozzarella and Balsamic Vinaigrette at the Off Mendenhall Cooking Class for the Mortenson group a couple weekends ago. It was perfect starter for a cold night but would also be splendid during the summer with ripe seasonal farm-grown local tomatoes!
I prepared a tomato for each guest prior to their arrival (in no time). Instead of traditional breadcrumbs, I picked up garlic rolls from the Fresh Market and pulsed them into crumbs in my food processor. They added an extra buttery flavor to the filling. I highly recommend this trick!
Check out this salad as a light entree on a weeknight or starter for your next dinner party!
Warm Italian Salad with Stuffed Tomatoes, Mozzarella and Balsamic Vinaigrette
- Mixed Greens
- Olive Oil
- Salt and Pepper
- Bocconcini (baby mozzarella balls!)
- 8 medium tomatoes
- 2 tablespoons pine nuts
- 4 garlic rolls, pulsed into crumbs
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/4 teaspoon sea salt
- freshly ground pepper
- 3 teaspoon capers
- 4 tablespoons chopped fresh parsley
- 2 tablespoons olive oil, divided
Slice the tops off of the tomatoes and scoop out the pulp and seeds.
In a small bowl, toss together the pine nuts, bread crumbs, cheese, salt, pepper, capers and parsley. Add one tablespoon of the olive oil and toss.
Stuff the tomatoes with this mixture and place them in a baking dish that is sprayed with a little non-stick spray. Drizzle the remaining one tablespoon of olive oil over the tomatoes.
Bake at 350 for about 25 minutes, until the tops are nicely golden. Scatter with additional chopped parsley on top to serve.