How to make
Cut the caps off the tomatoes and scoop out the insides with a spoon.
Set aside 5 oz (140 g) of it for vinaigrette and the rest you can use for a nice fresh gazpacho, tomato sauce or for another dish.
Instead of 6 larger tomatoes, you can also choose smaller ones, but more in quantity. In this case, I have chosen Raf tomatoes, which are very pleasant in appearance, have an interesting color and a wonderful taste and aroma.
Turn the tomatoes upside down to drain.
Pour the separated inside part of the tomatoes into a blender and add olive oil, vinegar, honey, oregano, salt and black pepper to it. Blend for seconds on medium speed so that a homogeneous mixture is obtained.
Add the chia and pumpkin seeds to the vinaigrette and mix well. Leave it for 15 minutes to allow the chia seeds to swell.
Tear off 6 leaves of chicory or baby lettuce and wash and drain them, so there are no water drops on them. Arrange them on plates or one tray like boats.
Put a spoonful of vinaigrette in each and place one tomato on top with the hole facing up.
Add a spoon of the vinaigrette again into the hole of each tomato and fill them with mozzarella pieces, so that they protrude from the vegetable.
Drizzle the stuffed tomatoes again with the vinaigrette and serve the cold appetizer, by covering each tomato with its lid.
Enjoy the stuffed tomatoes with mozzarella and chia and pumpkin seed vinaigrette!
