STEP 1 - Preheat the oven to 400°F; line a large baking sheet with parchment paper and set aside.
STEP 2 - Fill a large pot halfway with water. Season lightly with salt and bring to a rolling boil over high heat. Meanwhile, fill a large bowl with ice water and place it by the stove.
STEP 3 - Using a sharp paring knife, cut shallow crosses into the stem end of each red tomato and drop them into the boiling water. Cook for 30 seconds to loosen the skins, then quickly use a slotted spoon to transfer the tomatoes to the ice water bath. When cool enough to handle, drain the tomatoes and remove and discard their peels. Hollow out the peeled tomatoes by using a small spoon or melon baller and starting from the stem end. Lightly season the interiors of the tomatoes with salt and set aside.
STEP 4 - In a medium bowl, toss together the chopped tomatoes, feta, and basil. Season lightly with salt, then spoon the mixture into the hollowed tomatoes and set aside.
STEP 5 - In a small bowl, toss together the breadcrumbs and tapenade. Transfer to the lined baking sheet, spread in an even layer, and bake, stirring occasionally, until dry and toasty, 5–7 minutes. Set aside to cool to room temperature.
STEP 6 - In a small bowl, whisk together the olive oil and tomato vinegar. Season to taste with salt.
STEP 7 - To serve, scoop about a tablespoon of the toasted tapenade crumbs onto each of the four salad plates. Roll each tomato in the vinaigrette, then place them, cut side down, atop the crumbs. Top with fresh basil and serve at room temperature.
Recipe and photo from Saveur.