Tomatoes stuffed with rice and Emmentaler AOP

Boil the rice together with the coarse salt in plenty of water. As soon as the rice is cooked drain and cool for a few minutes under running water. Cut a lid off each tomato, carefully hollow out, dice the removed pulp and put on one side. In a bowl mix the rice with the olives, capers, the chopped cherry tomatoes and the pulp from the oxheart tomatoes; season with oil and some grated lemon peel and mix together carefully. Add the chopped mint and 100 g Emmentaler AOP cut into small cubes. Season with a pinch of salt and then stuff the tomatoes with the rice mixture. Finally, decorate with some diced Emmentaler AOP and caper berries. Refrigerate until ready to serve.