Tomatoes Stuffed with Mediterranean Kamut Salad - Instructions
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
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.