Tuscan Stuffed Tomato Salad


  1. 12 medium-sized ripe tomatoes
  2. 1 cup (one 8-ounce container) plain yogurt
  3. 1/4 cup mayonnaise
  4. 1 small cucumber, peeled, seeded, and finely chopped
  5. 1 teaspoon fresh lemon juice
  6. 1 small white or red onion or 2 shallots, finely chopped
  7. 1 tablespoons finely chopped fresh parsley
  8. 1 tablespoon finely chopped fresh chives
  9. 1 tablespoon finely chopped fresh dill
  10. Freshly ground black pepper, to taste
  11. 1 head Boston lettuce, separated into leaves
  12. Extra-virgin olive oil, as needed


1. Cut off the tomato tops with a small, sharp knife. With a small spoon, gently scoop put the insides of each tomato without puncturing the skins. Lay the shells upside down to drain them thoroughly, about 10 minutes. Discard the insides, or save them to use in a sauce.

2. In a large bowl, mix together the yogurt and mayonnaise. Add the cucumber, lemon juice, onion, parsley, chives, and dill; season with pepper and blend together well. Carefully fill the tomato shells with the yogurt-vegetable mixture.

3. Place 2 or 3 lettuce leaves on each salad plate. Drizzle a few drops of olive oil on top of them. Place 2 stuffed tomatoes atop the lettuce on each plate and serve.