Ruby Moukli stuffs stunning Coeur de Boeuf heirloom tomatoes, uncooked, with a Greek-inspired spin on tabbouli, the Middle Eastern chopped salad.
By Ruby Moukli
To me, nothing invokes summer like Mediterranean food. Immediately lemon and mint spring to mind, quickly followed by garlic, olives and fresh salads. And with Olympic fever winding down on both sides of the Atlantic, I thought a nod to Mount Olympus was in order.
Besides, kissing up to Apollo et al. might not be such a bad thing when it’s sunshine you’re after. And it seems (for me at least) to have worked like a charm.
I decided to stuff these stunning Coeur de Boeuf heirloom tomatoes, uncooked, with a Greek-inspired spin on tabbouli, a Middle Eastern chopped salad. Substituting quinoa for the traditional bulgar and fresh mint for parsley, I also diced up fresh bell peppers, Kalamata olives and feta cheese (which you could easily omit if you’re vegan).
These self-contained salads make a flavor-packed light lunch or can be served alongside grilled meats at your next barbecue. The gods certainly seem to have liked them, and if they’re good enough for the Olympians, then…
- ½ cup vegetable stock
- ¼ cup dry quinoa
- 4 large heirloom tomatoes
- ¼ cup diced feta
- ¼ cup diced bell pepper
- ¼ cup chopped Kalamata olives
- 1 clove garlic, minced
- Handful fresh mint, chopped (reserve 4 small sprigs for garnish)
- Juice of ½ lemon
- Drizzle of good olive oil
- Salt to taste
- In a saucepan, heat stock to boiling and add quinoa. Reduce heat to low and cover, simmering until all liquid is absorbed (about 20 minutes). Set aside and let cool.
- Cut the tops off the tomatoes and gently hollow them out, making sure not to break the skins.
- When the quinoa has cooled, fluff it lightly with a fork, then mix in the other ingredients and season to taste.
- Gently stuff the salad into the tomatoes and garnish with fresh mint.