Tomatoes Stuffed with Mediterranean Kamut Salad

1/4 cupred wine vinegar
juice of 1/2 lemon
1-2 clovesgarlic, minced
1 teaspoonoregano
salt and freshly ground pepper
3 tablespoons (approximately)olive oil
2 cupscooked kamut*
2shallots, finely minced
1/3 cupcrumbled Feta
1/4 cupchopped Kalmata olives
1 tablespoonchopped capers
1/3 cuptoasted pine nuts, roughly chopped
1/4 cupchopped parsley
6medium ripe tomatoes, stem on if possible

Equipment List

Chefs Knife


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
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission

Page 1