Stuffed Tomato Salad

  • Yield 6 servings

These stuffed tomatoes make a wonderful appetizer or light lunch.


6 large tomatoes
2 -- hard-cooked eggs, chopped
1/2 cup celery, chopped
1/2 cup cracker crumbs
1/2 cup cucumber, diced
2 tablespoons onion
1 cup cottage cheese
1/2 teaspoon salt
2 -- hard-cooked eggs, sliced
-- Salad greens
-- Paprika


  1. Cut out stem end of tomatoes.  Scoop out half of the center.  Drain tomato shells; reserve remaining tomato for stuffing.  Combine all ingredients except the sliced eggs, salad greens and paprika.  Fill each tomato shell with the mixture.  Serve on salad greens, garnished with egg slices and paprika.

Recipe by:  Mrs. Evangelena L. Barber, Saluda H.S., Saluda, North CarolinaRecipe reprinted with permission from Favorite Recipes Press’ Salads: Favorite Recipes from Home Economic Teachers (Favorite Recipes Press, Nashville, Tn., 2007). 



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