Stuffed Tomato Salad

1. 1

   Scald tomatoes and remove the skins. Cut a slice from the top of each and with a small spoon, remove the seeds. Peel the cucumbers and cut them into dice. Season highly and mix with at least half the dressing. Fill the tomato cups with this and put a spoonful of the dressing on top. Sprinkle a very little finely chopped parsley over and serve on a bed of lettuce leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.