Cold Stuffed Tomatoes

Cold stuffed tomatoes are a fresh and delicious appetizer, perfect for summer or as a light dish. Here’s the recipe with an Italian twist:

Ingredients

• 4 large tomatoes, ripe but firm
• 150 g of rice (preferably a variety that holds its shape when cooked, such as Arborio)
• 1 mozzarella of about 125 g
• A few fresh basil leaves
• 20 g of salted capers
• 2 tablespoons of pitted Taggiasca black olives
• Dry oregano to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by bringing a pot of salted water to a boil and cook the rice until it is al dente. Drain it and cool it quickly under cold running water; then let it drain well.

2. Meanwhile, wash the tomatoes, dry them, and cut off the top. With the help of a teaspoon, hollow out the tomatoes of their pulp and seeds, being careful not to break the skin. Lightly salt the inside of the tomatoes and invert them on a plate to lose any excess water.

3. Cut the mozzarella into small cubes and chop the washed and dried basil leaves, the capers (after having rinsed them to remove the salt), and the olives.

4. In a bowl, combine the rice with the mozzarella, the chopped capers, olives, and basil, a pinch of oregano, salt, and pepper. Dress with a generous drizzle of extra virgin olive oil and mix everything well.

5. Stuff the tomatoes with the rice mixture, close with the tops, and place them in the refrigerator for at least one hour before serving. Resting will allow the flavors to blend better.

6. When ready to serve, place the tomatoes on a serving dish and, if you wish, garnish with fresh basil leaves.

Fun Facts

Stuffed tomatoes are an extremely versatile dish, and the recipe can vary depending on the region of Italy you are in. In the version I have described, we have a mix of classic Mediterranean ingredients like capers and olives that match the creaminess of the mozzarella and the unique flavor of fresh basil.