Stuffed Tomatoes with Farro Salad
Stuffed Tomatoes with Farro Salad are a suggestion for a summer vegetarian dish, a delicious idea for an appetizer or a side dish suitable for any season. It is a healthy and light proposal, which contains all the colors and aromas of the Mediterranean. This dish combines two great classics of Italian cuisine: stuffed tomatoes and farro salad, two must-haves of tradition, characterized by a harmonious combination of rustic and genuine flavors.
Ingredients
4 ripe coppery tomatoes1 pack of Saladsalt
Ingredients for the dried tomato mayonnaise1 cold egg from the refrigerator200 ml of oil30 ml of apple cider vinegar50 grams of dried tomatoessalt
Preparation
Prepare the mayonnaise by placing an egg, oil, 30 ml of apple cider vinegar and a pinch of salt in the blender jug. Turn on the immersion blender and work until you get a thick and creamy sauce. At this point, add the previously blended dried tomatoes and mix carefully. Now let's move on to the tomatoes: wash them, cut off the top and empty them with a teaspoon, leaving about half a centimeter of pulp on the edges. Salt the inside of the tomatoes and place them upside down on a wooden cutting board to drain the excess water. Drain the Farro Salad from the preserving oil and stuff the tomatoes. Cover them with the caps set aside and serve them accompanied by the dried tomato mayonnaise. Our Farro Salad Stuffed Tomatoes are ready to be enjoyed!
Stuffed Tomatoes with Farro Salad are a suggestion for a summer vegetarian dish, a delicious idea for an appetizer or a side dish suitable for any season. It is a healthy and light proposal, which contains all the colors and aromas of the Mediterranean. This dish combines two great classics of Italian cuisine: stuffed tomatoes and farro salad, two must-haves of tradition, characterized by a harmonious combination of rustic and genuine flavors.
Ingredients
4 ripe coppery tomatoes
1 pack of Salad
salt
Ingredients for the dried tomato mayonnaise
1 cold egg from the refrigerator
200 ml of oil
30 ml of apple cider vinegar
50 grams of dried tomatoes
salt
Preparation
Prepare the mayonnaise by placing an egg, oil, 30 ml of apple cider vinegar and a pinch of salt in the blender jug. Turn on the immersion blender and work until you get a thick and creamy sauce. At this point, add the previously blended dried tomatoes and mix carefully. Now let's move on to the tomatoes: wash them, cut off the top and empty them with a teaspoon, leaving about half a centimeter of pulp on the edges. Salt the inside of the tomatoes and place them upside down on a wooden cutting board to drain the excess water. Drain the Farro Salad from the preserving oil and stuff the tomatoes. Cover them with the caps set aside and serve them accompanied by the dried tomato mayonnaise. Our Farro Salad Stuffed Tomatoes are ready to be enjoyed!
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