Reviews (1) Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 06/05/2008 Very pretty...can't wait to try this at a family picnic...thank you !!
Back to Salad-Stuffed Tomatoes All Reviews for Salad-Stuffed Tomatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Salad-Stuffed Tomatoes Credit: BEATRIZ DA COSTA Recipe Summary Servings: 4
Ingredients Ingredient Checklist 3 new red potatoes Salt and freshly ground pepper 4 large tomatoes 1 teaspoon Dijon mustard 2 tablespoons red-wine vinegar 1 tablespoon freshly squeezed lemon juice (1/2 lemon) 3 tablespoons olive oil 1 small fennel bulb, cut into 1 1/2-inch-long matchsticks, plus fronds for garnish (optional) 1 Kirby cucumber, seeded and cut into 1 1/2-inch-long matchsticks 1/2 bunch arugula (1 1/3 cups), cut into thin strips 4 red pearl onions, peeled and cut into thin rounds
Gallery Salad-Stuffed Tomatoes Credit: BEATRIZ DA COSTA
Recipe Summary Servings: 4
Gallery
Salad-Stuffed Tomatoes Credit: BEATRIZ DA COSTA
Salad-Stuffed Tomatoes
Credit: BEATRIZ DA COSTA
Salad-Stuffed Tomatoes
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 3 new red potatoes Salt and freshly ground pepper 4 large tomatoes 1 teaspoon Dijon mustard 2 tablespoons red-wine vinegar 1 tablespoon freshly squeezed lemon juice (1/2 lemon) 3 tablespoons olive oil 1 small fennel bulb, cut into 1 1/2-inch-long matchsticks, plus fronds for garnish (optional) 1 Kirby cucumber, seeded and cut into 1 1/2-inch-long matchsticks 1/2 bunch arugula (1 1/3 cups), cut into thin strips 4 red pearl onions, peeled and cut into thin rounds
Directions
Place potatoes in a small saucepan; cover with salted water. Bring water to a boil, and cook potatoes until fork tender, 12 to 15 minutes. Remove pan from heat, and transfer potatoes to an ice-water bath until cool. Drain potatoes, and slice into 1 1/2-inch-long matchsticks; set aside.
Slice off the tops of tomatoes; discard tops. Using a melon baller, scoop out the seeds and flesh; discard. Set the tomato “bowls” aside.
In a small bowl, whisk together mustard, vinegar, and lemon juice. Season with salt and pepper. Slowly whisk in oil. Set vinaigrette aside.
In a medium bowl, combine potatoes, fennel, cucumber, arugula, and onions. Add reserved vinaigrette; toss gently to combine. Divide salad among tomato bowls, and garnish with fennel fronds.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/05/2008 Very pretty...can't wait to try this at a family picnic...thank you !!
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/05/2008 Very pretty...can't wait to try this at a family picnic...thank you !!Martha Stewart Member
Rating: Unrated 06/05/2008
Very pretty…can’t wait to try this at a family picnic…thank you !!
Rating: Unrated
All Reviews for Salad-Stuffed Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salad-Stuffed Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
