Cold Stuffed Tomatoes with Diced Veggies and Mozzarella
6 ripe beefsteak tomatoes
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped basil
1-2 fresh garlic cloves (minced)
sea salt and pepper
1/2 cup corn
1/2 cup finely diced bell pepper (preferably red, orange or yellow)
1/2 cup finely diced mozzarella cheese
1/2 cup finely chopped marinated artichoke hearts
3 large green onion spears (diced)
1 ripe avocado (diced)
Cut the top quarter off of each tomato and then carefully scoop out the pulp, reserving the pulp. Be careful to not scrape or cut through the sides or bottom of the tomatoes.
In a mixing bowl, whisk together the olive oil, balsamic vinegar, parsley, basil and minced garlic. Add in all the remaining ingredients and toss to evenly coat and distribute all ingredients. Season with sea salt and pepper to taste. Evenly divide vegetable-cheese mixture into each of the 6 tomato cups and either serve immediately, or keep in fridge until ready to serve. Makes 6 servings.