Heirloom Tomatoes Stuffed with Feta and Basil (Tomate à la Narbonnaise)

Name: Heirloom Tomatoes Stuffed with Feta and Basil (Tomate à la Narbonnaise)
Ingredients: 4 medium red tomates (1 lb.), plus 4 small heirloom tomatoes, cored and coarsely chopped (2 cups), divided; Fine sea salt; ¾ cups (4 oz.) greek feta, finely chopped; 2 tbsp. basil leaves, finely chopped, plus more for garnish; ⅓ cups breadcrumbs; 3 tbsp. black olive tapenade; ⅓ cups extra-virgin olive oil; ⅓ cups tomato vinegar (such as Mutti brand)

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This elevated summer tomato salad from France’s Languedoc-Roussillon region pairs nicely with the area’s rosé wines.

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Ingredients

4 medium red tomates (1 lb.), plus 4 small heirloom tomatoes, cored and coarsely chopped (2 cups), divided
Fine sea salt
¾ cups (4 oz.) greek feta, finely chopped
2 tbsp. basil leaves, finely chopped, plus more for garnish
⅓ cups breadcrumbs
3 tbsp. black olive tapenade
⅓ cups extra-virgin olive oil
⅓ cups tomato vinegar (such as Mutti brand)