Poached Tomato Salad

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Serves 1

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!

Recipe

Serves 1 · Prep 10m · Cook 5m

Ingredients

• 1 large firm tomato
• 50g bocconcini cheese
• Grated Parmesan
• Handful of pistachios
• A handful of fresh basil leaves

Method

1. 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.
2. Chop the pistachios with some salt and pepper, and the basil leaves
3. 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.
4. Stuff the hollowed tomato with layers of bocconcini and grated Parmesan, ensuring the cheese is well distributed.
5. Scatter the roughly chopped pistachios and chopped basil over the tomato and plate for added crunch.