Tomatoes Stuffed with Mediterranean Kamut Salad
|1/4 cup||red wine vinegar|
|juice of 1/2 lemon|
|1-2 cloves||garlic, minced|
|salt and freshly ground pepper|
|3 tablespoons (approximately)||olive oil|
|2 cups||cooked kamut*|
|2||shallots, finely minced|
|1/3 cup||crumbled Feta|
|1/4 cup||chopped Kalmata olives|
|1 tablespoon||chopped capers|
|1/3 cup||toasted pine nuts, roughly chopped|
|1/4 cup||chopped parsley|
|6||medium ripe tomatoes, stem on if possible|
In a large bowl combine the vinegar, lemon juice, garlic, oregano and season well with salt and pepper. Slowly drizzle in the olive oil, whisking constantly to emulsify vinaigrette.
In a large bowl, place the kamut and the next six ingredients; drizzle with some of the vinaigrette, stir gently to combine and season to taste with salt and pepper.
Using a serrated knife, trim a small slice off the bottom of the tomato, allowing them to sit squarely on the plate. Slice the tops off the tomatoes and reserve. Using a tablespoon, scoop out the center of the tomato, removing the seeds and pulp to make space for the filling. Season the inside with salt and pepper and fill with kamut salad, mounding it slightly and placing the reserved top at an angle on the filling. Serve cold or room temperature.
*To cook kamut - soak overnight to reduce cooking time. Drain. Place 3 cups water for every cup of kamut in a large pot and bring to a simmer. Season with salt. Add kamut, cover and simmer 30-45 minutes, until tender. Drain; lightly coat with olive oil and season with salt. Use as desired.
Recipe provided by Chef Shellie Kark, Kitchencue
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