Caprese Stuffed Tomatoes with Basil Vinaigrette


4 tomatoes with stems
1 package of Mozzarella
1 cup fresh basil
1/2 cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
2 tsp aged balsamic
1 Tbsp Dijon mustard


Slice pie shape opening in tomato and dig out the insides. Boil water in small pan and turn to simmer and place tomato stem up in pan and let sit for 3 minutes or until skin starts to peel away. Remove tomatoes, peel skins off and place in the refrigerator to cool. Chop Mozzarella into small chunks, add aged balsamic, salt and pepper and set aside. In a food processor add fresh basil, red wine vinegar, Dijon mustard, lemon juice and chop until well combined.

Fill cooled tomatoes with mozzarella mixture, placing each tomato on a serving plate stem up. Fill small shot glass with vinaigrette and arrange it on plate and garnish with fresh basil.

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