Stuffed Tomatoes with Panzanella Salad

Stuffed Tomatoes with Panzanella
Category: Appetizers
Serves: 6

This vibrant and refreshing appetizer brings together the classic Italian panzanella salad and juicy, ripe tomatoes. Perfect for a summer gathering or a light starter, these stuffed tomatoes are an explosion of flavor with every bite. Follow along for an easy-to-make recipe that will impress your guests.

Ingredients

Instructions

1. Prepare the Tomatoes:
   Begin by carefully washing and drying the tomatoes. Slice off the tops (caps) and set them aside—do not discard them. Using a small spoon or melon baller, carefully scoop out the flesh, ensuring you don’t pierce the tomato’s skin. Collect the pulp in a fine sieve placed over a bowl to separate the juice. Once the pulp is fully removed, set the tomatoes upside down on a kitchen towel to drain excess liquid.

2. Extract Tomato Juice:
   Press the pulp gently with a spoon to extract as much juice as possible. Measure 70 grams of juice and pour it into a small jug. Season with salt, pepper, and a splash of olive oil, then whisk everything together with a fork. This seasoned tomato juice will be used later to moisten the stuffed tomatoes just before serving. Set it aside.

3. Prepare the Vegetables:
   Peel and finely dice the carrot, celery, and red onion into small cubes (brunoise). Wash and dry the zucchinis, then cut them into thin slices.

4. Sauté the Vegetables:
   Heat a pan over medium heat and add a generous drizzle of olive oil. Once hot, add the diced carrot, celery, and onion to the pan and sauté for a couple of minutes. Add the zucchini, season with salt and pepper, and stir gently to avoid breaking up the zucchini slices. Let the vegetables cook for a few more minutes until they are slightly golden and tender but still firm. Remove from heat and stir in the basil leaves, torn into small pieces. Transfer the sautéed vegetables to a bowl and set them aside to cool.

5. Toast the Bread:
   Slice the whole wheat bread into small cubes about 1 cm in size. In the same pan where the vegetables were cooked, add a bit more olive oil and toss in the bread cubes. Toast the bread cubes over medium-high heat, stirring occasionally, until they are golden brown and crispy. Remove from the pan and add them to the bowl with the sautéed vegetables.

6. Assemble the Panzanella:
   Gently mix the toasted bread cubes with the sautéed vegetables and basil. Taste the mixture and adjust the seasoning with salt, pepper, and additional olive oil if needed. Let the panzanella sit for a few minutes so the flavors can meld together.

7. Stuff the Tomatoes:
   Carefully fill each hollowed-out tomato with the prepared panzanella mixture. You can use a spoon to gently pack the salad inside. Once all the tomatoes are filled, place their tops (the caps) back on top.

8. Serve:
   Just before serving, drizzle the stuffed tomatoes with the reserved seasoned tomato juice (the “pomodorette”). This will enhance the flavors and add a fresh, juicy touch to each bite. Garnish with extra basil leaves and a dash of freshly ground black pepper.

Tips for Success:

• Choose ripe, firm tomatoes that will hold their shape when hollowed out.
• The panzanella can be prepared ahead of time, allowing the flavors to develop before stuffing the tomatoes.
• You can experiment with adding other ingredients to the panzanella, like olives or capers, for an extra burst of flavor.
• For a twist, try using multigrain or sourdough bread instead of whole wheat.

This light and flavorful dish brings together the freshness of tomatoes with the satisfying crunch of panzanella, offering an easy yet elegant appetizer for any occasion. Enjoy this Mediterranean-inspired treat as a starter or a side dish at your next gathering!

Nutritional Information (per serving):