1.Combine arugula with the walnuts, cheese, olive oil, vinegar and lemon zest; set aside.
2.Cut the tops off the tomatoes. With a small spoon (espresso spoon), the handle of a teaspoon or melon baller, gently remove the majority of the seeds and pulp, taking care not to pierce the skin. Season the insides lightly with salt. Fill the tomatoes with the walnut and arugula mixture. Serve at room temperature. Note: To toast walnuts, place them in a large non-stick skillet over medium heat, stirring frequently until golden, 3 to 5 minutes.
For a more Italian experience, use authentic Reggiano Parmigiano cheese in this recipe. It's more expensive than domestic Parmesan but it has a wonderfully rich and nutty flavor.
Sponsor recipe courtesy of Fisher Nuts®
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