Beef Steak Tomatoes Stuffed With Corn And Herb Salad Recipe

Name: Beef Steak Tomatoes Stuffed With Corn And Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium - large ripe tomatoes; 5-6 ears sweet corn, for about 3 cups of kernels, husks and silk removed; 3/4 cup finely chopped red bell pepper; 1/2 cup finely chopped celery; 1/2 cup finely chopped red onion; 1/2 cup crumbled feta cheese; 1/4 cup fresh cilantro, chopped; 1/2 cup fresh basil, chopped; sea salt and freshly ground black pepper to taste; 1/4 cup exra virgin olive oil; 1 small clove garlic, finely chopped; 3 tablespoons fresh lime juice; zest of 1 lime

Servings: persons

4 medium - large ripe tomatoes
5-6 ears sweet corn, for about 3 cups of kernels, husks and silk removed
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese
1/4 cup fresh cilantro, chopped
1/2 cup fresh basil, chopped
sea salt and freshly ground black pepper to taste
1/4 cup exra virgin olive oil
1 small clove garlic, finely chopped
3 tablespoons fresh lime juice
zest of 1 lime

1
PREP THE TOMATOES: Using a sharp knife, remove the tops and the core of the tomatoes. Using a spoon, remove the seeds and juice so that you are left with a hollow tomato shell. This will be your salad bowl. Set hollowed-out tomatoes aside.
2
PREP CORN: Bring a pot of water to boil. Meanwhile, fill a sink with ice water. When the water boils, add a little salt and then add the corn. Cook corn for 3 minutes. Remove from pot and immediately place in sink of ice water to stop the cooking. When corn is cool, dry them off and then cut the kernels from the cobs.
3
TOSS: In a mixing bowl, combine the corn kernels with the bell pepper, celery, onion, feta cheese, and herbs. Season to taste with salt and pepper. In a smaller bowl, whisk together the olive oil, lime zest, garlic and lime juice with a pinch of sea salt. Pour enough vinaigrette over the salad to moisten and toss.
4
STUFF AND SERVE: Divide corn salad among tomato bowls and serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium - large ripe tomatoes, 5-6 ears sweet corn, for about 3 cups of kernels, husks and silk removed, 3/4 cup finely chopped red bell pepper, 1/2 cup finely chopped celery, and more.

Yes, Beef Steak Tomatoes Stuffed With Corn And Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef Steak Tomatoes Stuffed With Corn And Herb Salad

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