Tomate à la Narbonnaise Heirloom Tomatoes Stuffed with Feta and Basil
Ingredients
- 4 medium red tomates (1 lb.), plus 4 small heirloom tomatoes, cored and coarsely chopped (2 cups), divided
- Fine sea salt
- ¾ cups (4 oz.) greek feta, finely chopped
- 2 tbsp. basil leaves, finely chopped, plus more for garnish
- ⅓ cups breadcrumbs
- 3 tbsp. black olive tapenade
- ⅓ cups extra-virgin olive oil
- ⅓ cups tomato vinegar (such as Mutti brand)
Instructions
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