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Stuffed Tomato Salads

Jamie Stolper

This is an easy lunch or supper and is especially welcome during late summer and early fall when you can use fresh tomatoes.  There is almost nothing that tastes as good as a fresh locally-grown tomato, ripened if necessary on the counter (not in the fridge) and served at room temperature with almost any accompaniment.  On a hot summer day, or when you want something quick and easy, this will certainly fill the bill.  Choose any salad you'd like to stuff the tomatoes, or an assortment, but we have suggested some of our favorites.

4 medium-to-large fresh ripe tomatoes
1 cup, approximately, of any of the following, or the salad of your choice:


Egg Salad

Avocado and Egg Salad

Tuna Salad

Polynesian Tuna Salad

Salmon Salad

Poke (Hawaiian-style raw tuna chunks)

Caesar Salad

Israeli Couscous Salad

Roasted Eggplant (a variation of Grilled Eggplant Slices)

Mozzarella and Basil (a variation of Tomato and Mozzarella Salad)

Pasta Salad

Chopped Liver

Chicken Salad

Gently rinse and dry each tomato.  Slice off a tiny layer from the bottom so that it will sit flat on a plate.  Slice off a thin layer from the top so that there is a wide enough opening to access the interior.  Scoop out the core, seeds and connecting membranes, leaving as much of the pulp as possible on the skin.  A serrated grapefruit spoon is a good utensil to use for this.

Stuff each tomato with approximately 1/4 cup (depending on size of tomato) of filling.

Sprinkle with chopped parsley, scallion, mint, or paprika to garnish, depending on the filling.  Serve the stuffed tomatoes alone or with other salads.

Jamie Stolper is the Food Editor of ShalomBoston.com.

Stuffed Tomato Salads


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