Tomate à la Narbonnaise (Heirloom Tomatoes Stuffed with Feta and Basil)
An elevated summer salad from the South of France.
Laurent Chabert of Château L’Hospitalet designed this dish to pair with rosé—namely La Villa Rosé from Château la Sauvageonne in Languedoc-Roussillon. The young chef’s whole menu is a love letter to the ingredients of the South of France—from the fine fleur de sel harvested at the nearby Salins de Gruissan, to the olive oil pressed from fruit grown alongside the area’s many vineyards, to the herbs and tomatoes grown in his own kitchen garden. For the best results and the prettiest presentation, look for medium-firm, ripe tomatoes of consistent size.
Featured in: "It May Be September, But We’re Not Done Drinking Rosé."
- 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)