Best Stuffed Tomato Salad Recipes

SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD

Steps:

• Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
• Preheat grill to medium-high and oven to 425 degrees F.
• Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
• Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
• Remove mushroom caps from grill.
• To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
• Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
• Serve 2 caps with a pile of salad alongside, if desired, per person.

TOMATO SALAD-STUFFED AVOCADOS

Steps:

• In a small bowl, combine the first nine ingredients. Spoon into avocado halves. Serve immediately.

CHICKEN SALAD-STUFFED TOMATO APPETIZERS

Steps:

• With sharp knife, cut 1/4-inch off stem side of each tomato and 1/8-inch off bottoms. Using melon baller or small spoon, remove insides of tomatoes; discard.
• Make cuts in ends of each green onion piece; place in bowl of ice water until curly.
• In small bowl, mix chicken salad and horseradish. Place 1 teaspoon chicken salad in each tomato. Place 1 green onion brush in top center of each tomato for stem.

CHILL OUT, SPANISH STYLE: YELLOW TOMATO GAZPACHO, TOASTED ALMOND BREADCRUMBS, TUNA SALAD STUFFED PIQUILLOS OR PLUM TOMATOES

Steps:

• Preheat the oven to 350 degrees F. For the gazpacho: Fill a large bowl with ice water. Bring a pot of water to a boil and season with salt. Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds. Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes. Place half the tomatoes, bread, celery, garlic, onion, chile pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor. Season with salt and pepper. Puree until smooth, adding a splash of bottled water if needed to thin the soup. Pour the soup into a pitcher and repeat with the remaining ingredients. Adjust the seasoning and store in the refrigerator. For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden. Let cool, then put the bread in a food processor with the almonds. Process until crumbs form. For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO. Season with pepper and add more EVOO to taste. Stuff the piquillos and/or tomatoes with the tuna salad. Ladle the gazpacho into bowls and serve topped with the breadcrumbs. Cook's Note: If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature.

STUFFED ZUCCHINI BLOSSOMS WITH HEIRLOOM TOMATO SALAD

Steps:

• In a medium bowl, toss together the mozzarella, Parmesan and 2 tablespoons of the basil chiffonade. Gently stick your finger inside the flower all the way to the base where the flower meets the stem and carefully break off the stamen. When doing this be careful not to rip through the flower. Squeeze 2 tablespoons of the mozzarella mixture into an oblong shape and gently stuff it into each flower. Squeeze the flower around the cheese to close. Reserve.
• Toss the tomatoes together with the scallions and remaining basil in a large bowl. Sprinkle with salt and add a drizzle of red wine vinegar and extra-virgin olive oil. Taste to make sure it is delicious and adjust seasoning, if needed.
• In a small bowl, combine the flour and 1/2 cup of white wine. Mix until it becomes a loose batter adding more white wine, if necessary.
• Add peanut oil to a saucepan until it reaches a depth of 1-inch. Heat the oil over medium-high heat. Test the oil by dropping a couple of beads of the batter into it. When they float instantly the oil is ready. If the oil begins to smoke, it is too hot. Set up a paper towel drying situation before frying the flowers.
• Dip the flowers, 1 at time, into the batter and carefully drop them into the oil. Fry on both sides until they are golden brown, about 3 to 4 minutes. Remove the flowers from the oil, drain on paper towels and sprinkle with salt. Continue with the remaining flowers.
• Arrange the tomato salad on 4 salad plates and top each plate with 2 flowers.
• What a delicious flower!

HEIRLOOM TOMATO SALAD WITH ROASTED-GARLIC VINAIGRETTE AND CHèVRE-STUFFED PIQUILLO PEPPERS

Steps:

• For the vinaigrette: Preheat the oven to 400°F. Put the garlic cloves on a square of aluminum foil. Add the 1 teaspoon olive oil and season with salt and pepper; toss to coat. Seal the foil around the garlic to make a package and bake until the garlic is tender, about 40 minutes. On a cutting board, mash the garlic to a paste with the side of a chef's knife. In a small bowl, whisk together the vinegar, shallot, mustard, and garlic paste. Whisk in the 1/3 cup olive oil. Season with salt and pepper.
• Without tearing the piquillo peppers, remove the seeds with your finger. In a small bowl, combine the goat cheese, finely chopped pecans, chives, parsley, and mashed garlic. Stuff the peppers with the seasoned goat cheese, dividing it evenly.
• Core the tomatoes and cut them into large wedges or chunks. Put them in a large bowl and add the basil leaves, tearing them into smaller pieces. Add half of the dressing and toss well. Add the mixed lettuces and coarsely chopped pecans and toss again, adding more dressing as needed to coat the greens lightly. Taste for seasoning. Divide the tomato salad and the stuffed peppers among 6 large plates and serve immediately.
• Enjoy with Cakebread Cellars Sauvignon Blanc or another young and crisp white wine.

STUFFED CHICKEN SALTIMBOCCA WITH ARUGULA AND TOMATO SALAD

Steps:

• Combine the ricotta, 1/4 cup Parmigiano-Reggiano, sage and milk and season with salt.
• Butterfly each chicken breast, cutting horizontally into the thickest part of the breast almost all the way through to the other side (keeping the breast attached on one side). Open each breast like a book and pound to 1/8 to 1/4-inch thick using the flat side of a meat mallet. Sprinkle the chicken with salt and pepper. Place a spoonful of the ricotta mixture in the center of each chicken breasts, then fold the chicken over to enclose the filling. Wrap each chicken breast with 2 slices prosciutto, overlapping them slightly. Wrap each chicken breast in plastic wrap and refrigerate overnight.
• Preheat the oven to 400 degrees F.
• Unwrap the chicken breasts and place on a rimmed baking sheet or shallow baking dish. Drizzle with EVOO, then bake until the chicken is cooked through and the prosciutto is crisp, 20 to 25 minutes.
• While the chicken bakes, heat the butter in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the panko and thyme and cook, stirring, until the panko is golden. Remove from the heat and stir in the remaining 1/4 cup Parmigiano-Reggiano.
• Divide the chicken among plates. Arrange the arugula alongside the chicken and top the arugula with the tomatoes and garlic breadcrumbs.
• Cook's Note: The stuffed chicken breasts can be refrigerated for up to 2 days before cooking.

HAM SALAD STUFFED TOMATO

Steps:

• 1. Cut top off of tomatoes and scoup out inside. Place in mirco for about 2 min.
• 2. Mix together ham, eggs, pickle relish, onion, mix well. Add mayo and pepper to your liking.
• 3. Stuff tomatoes and refrigerate till serving.

STUFFED TOMATO SALAD

Steps:

• Cook bacon until crisp; drain, crumble bacon and set aside.
• In a bowl combine mayonnaise, vinegar, basil, crisp bacon and a dash of cayenne pepper.
• In another bowl, stir together celery, green onion and cottage cheese.
• Add bacon mixture.
• Cover and let stand for one hour in refrigerator.
• Line four salad plates with romaine lettuce leaves.
• Cut stem ends from tomatoes.
• Place tomatoes cut sides down, on lettuce leaves.
• Cut each tomato into sixths to within 1 inch of the bottom, being careful not to cut through.
• Carefully spread out sections, forming a flower.
• Sprinkle with salt.
• Fill each with an equal amount of cheese mixture.

HERBED CHICKEN SALAD STUFFED TOMATO

Steps:

• Combine chicken, celery and onions in medium bowl. Add combined dressing and basil; mix lightly. Cover and refrigerate at least 1 hour.
• Cut tomatoes into wedges, starting at the top of each tomato but being careful to not cut all of the way through to bottom of tomato.
• Place 1 tomato on each salad plate; gently separate wedges. Fill evenly with the chicken salad.

FETA-STUFFED CHICKEN WITH TOMATO-WATERMELON SALAD

Steps:

• Using a small, sharp knife, cut into the fullest side of each chicken breast, making a deep incision into the meat to form a pocket across each breast. Stuff some cheese into each breast, then season liberally with pepper and gingerly with salt. Cut the watermelon into 1/4-inch-thick slices, then again into large bite-size pieces. Gently slice the tomatoes in a similar shape. If you are using smaller tomatoes, halve or quarter them. Peel the onion and quarter it lengthwise. Thinly slice the onion and combine it with the watermelon, tomatoes, parsley and mint. Dress the salad with lots of salt and pepper and about 4 tablespoons EVOO. Heat about 2 tablespoons EVOO in large skillet over medium-high heat. Cook the chicken for 6 minutes on each side. For outdoor or grill pan preparation, coat the chicken with about 2 tablespoons EVOO, season with salt and pepper, then grill for 12 minutes over medium-high heat. Let the chicken rest for 5 minutes, then slice it in wide slices on an angle and fan out the pieces on plates. If using, garnish the chicken with some balsamic drizzle. Serve with large portions of salad and garnish with pita chips or crisps alongside.