Stuffed Tomato Salad
A fresh and vibrant salad featuring ripe tomatoes filled with a crisp cucumber mixture, topped with a creamy dressing and a hint of parsley. Perfect for summer gatherings or light lunches, it offers a delightful combination of flavors and textures that appeal to both vegetable lovers and casual diners.
Ingredients
Instructions
- Scald the tomatoes in boiling water, then remove the skins.
- Cut a slice from the top of each tomato and carefully remove the seeds with a small spoon.
- Peel the cucumbers and cut them into dice.
- Season the cucumber pieces highly with salt and pepper.
- Mix the diced cucumbers with at least half of the cream dressing.
- Fill each tomato cup with the cucumber mixture.
- Place a spoonful of the remaining dressing on top of each filled tomato.
- Sprinkle a very little finely chopped parsley over the top.
- Serve the stuffed tomatoes on a bed of lettuce leaves.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of cream dressing. If you're short on time, store-bought dressing can be a great shortcut. For added flavor, mix in some finely chopped herbs like dill or basil into the cucumber mixture. If you prefer a crunchier texture, leave the cucumber skin on for this stuffed tomato salad.
Serving Suggestions
Serve the stuffed tomatoes alongside a light protein like grilled chicken or fish for a satisfying meal. This dish pairs beautifully with Onion And Cucumber Salad for a refreshing side. For a complete vegetarian meal, consider adding crusty bread or a side of Mediterranean recipes to round out the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. To maintain the firmness of the tomatoes, avoid letting the stuffed tomatoes sit in the dressing. When reheating, it's best to remove the filling and serve the tomatoes cold for a refreshing taste.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Tomato Salad contains roughly 100 calories, with 2g protein, 19g carbohydrates, and 2g fat. It is an excellent source of vitamin C (34% of the Daily Value). Note that it is relatively high in sodium, at 983mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I make this dish vegan?
To make this dish vegan, simply substitute the cream dressing with a vegan alternative, like a cashew cream or a store-bought vegan dressing. You can also enhance the flavor with a squeeze of lemon juice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).