Poached Tomato Salad
A sophisticated twist on a classic Caprese! This Poached Tomato Salad features a delicate, skinless tomato stuffed with creamy bocconcini and Parmesan, then topped with crunchy pistachios and fragrant basil. A light yet indulgent dish bursting with fresh flavors and texture!
Poached Tomato Salad
Servings: 1
A delicate poached tomato stuffed with creamy bocconcini and Parmesan, topped with crunchy pistachios and fresh basil for a burst of flavor and texture.
Print Recipe
Ingredients
- 1 large firm tomato
- 50 g bocconcini cheese
- Grated Parmesan
- Handful of pistachios
- A handful of fresh basil leaves
Equipment Used
Instructions
- Start by making a small cross at the top of the tomato. Bring a pot of water to a gentle simmer and carefully lower the tomato in & let it poach.
- Chop the pistachios with some salt and pepper, and the basil leaves
- Remove the tomato with tongs, allow it to cool slightly, then peel off the skin. Using a small knife or spoon, carefully core out the centre of the tomato, creating a pocket for the filling.
- Stuff the hollowed tomato with layers of bocconcini and grated Parmesan, ensuring the cheese is well distributed.
- Scatter the roughly chopped pistachios and chopped basil over the tomato and plate for added crunch.
