Stuffed Tomato Salad

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Campari tomatoes are deep red, round tomatoes that are usually sold on the vine.  They’re sweet and juicy and I think they taste a lot like cherry tomatoes (they also look similar to cherry tomatoes, only larger).  Campari tomatoes are the perfect tomatoes for stuffing because in addition to their great flavor, they’re big enough to get a decent amount of filling inside.

The filling I use in this recipe is a combination of three cheeses (mozzarella, Parmesan, and cottage cheese), which I puree until smooth.  The end result is a cheesy mixture with a consistency similar to ricotta, but much more flavorful.  If you’re pressed for time, feel free to just use ricotta instead.

Paired with thick-sliced multigrain bread or garlic toast this makes a delicious summer lunch!

Stuffed Tomato Salad

(Yield:  2 servings)

Small handful fresh parsley

Small handful fresh chives

2 c baby spinach, lightly packed

2 TB toasted pine nuts

2 oz mozzarella cheese

1/2 oz fresh Parmesan cheese

1/2 c low-fat cottage cheese

1/8 tsp garlic powder

Salt and pepper

6 campari tomatoes

1 tsp olive oil

1/2 tsp balsamic vinegar

Finely mince 1 TB parsley and 1 TB chives and set aside.  Coarsely chop 1 TB parsley and 1 TB chives and toss with the baby spinach.  Arrange the spinach mixture on a large serving plate or 2 smaller plates.  Sprinkle the pine nuts on top.

In a food processor, process the mozzarella until finely shredded, then pulse in the Parmesan; add the cottage cheese and process until smooth (it will look like ricotta cheese).  Transfer the cheese mixture to a small bowl and stir in the garlic powder, reserved minced parsley and chives, and salt and pepper to taste. 

Cut off a small slice from the bottom of each tomato so they stand straight up.  Slice the tops off of each tomato, then remove the seeds and pulp from inside.  Spoon the cheese mixture into each and put their tops back on. 

In a small bowl, whisk together the olive oil and balsamic vinegar.  Place the tomatoes on top of the spinach, drizzle the balsamic dressing on top, and serve immediately.

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  1. says

    Oh man these look so incredibly good. I must admit, I haven’t experimented with different types of tomatoes enough to compare one to another. I normally just grab a couple for a recipe without much thought. Maybe I ought to pay closer attention.

    One thing is for sure, though, and that is that I am going to try this recipe in the near future!

  2. says

    What a beautiful photo! I love campari tomatoes – they always taste like “real” tomatoes. This looks so delicious and perfect for a light lunch.

  3. says

    What a coincidence! I’m about to put a post on some heirloom tomatoes I bought from the greenmarket! Yours look lovely and ‘cheesy’. :) Healthy and indulgent.

  4. says

    I’m sick with a fever and feeling very yucky but I have to say, your stuffed tomatoes actually made me salivate despite my lack of appetite! I can just imagine the wonderful flavors here. I have never seen those tomatoes but I’m so desperate for this I will have to use regular vine-ripened ones.

  5. says

    Beautiful pictures and my mouth is watering for some of these tasty morsels Faith. You’ve inspired me to bring this dish along to a ‘bring a plate’ do I’m going to on the weekend. Love it. Cheers Anna

  6. says

    Oh, i love this site. Every single photo makes my mouth water. I also love tomatoes when they are done right and this looks delicious and love the way it\’s presented. If only i hosted dinner parties. When i do throw a party it\’s always hot dogs, and brats or Italian. This falls into the Italian category. I may just give it a whirl.

  7. says

    I love stuffed tomatoes, no matter what they are stuffed with! These sound very refreshing and I always enjoy a no-cook recipe in the summer.

  8. says

    Hi, these are so attractive. I love the idea of filling them with the pureed cheeses. I am sure it makes a big difference.

    This would be a great lunch for me, one of these days, I remember to eat lunch.

  9. Lazaro says

    Campari tomatoes on the vine are my favorites. So full of flavor. As is the wonderful recipe for your filling.

  10. says

    These look so amazing! I am obsessed with tomatoes right now (or maybe always lol). I bet these would make great appetizers if made with cherry tomatoes also. Thanks for sharing!

  11. says

    Faith…I’m loving the blend of cheeses you put in my favourite variety of tomatoes. I could only wonder how you get away with making so many lovely cheese based recipes with Hubby not being such a fan?!?

    Photos are just so inviting and beautiful ;o)

    Ciao for now,

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