Tomate à la Narbonnaise Heirloom Tomatoes Stuffed with Feta and Basil

Ingredients

• 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)

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