Stuffed Tomatoes with Bulgur, Almonds, Capers & Herbs
Serving punch in watermelon bowls, clam chowder in bread loaf bowls, grilled beef in lettuce cups — who doesn’t love edible vessels? They can elevate humble-looking dishes to eye-catching hors d’oeuvres, but they’re not always the most practical, no-fuss solutions. Here, it just made sense: I was making a chunky, whole grain salad, and instead of chopping tomatoes to toss in it, I stuffed the ripe fruits to the brim.