Tomatoes Stuffed with Italian Salad

Total Time
Prep 5 mins
Cook 0 mins

Ingredients Nutrition


  1. Combine vegetables.
  2. Stir together the mayonnaise, sour cream, onion, lemon juice, Worcestershire, and white pepper.
  3. Add to vegetables; stir gently to combine.
  4. Chill at least 1 hour.
  5. Cut a small slice from the top of each tomato.
  6. Scoop out seeds, leaving a 1/2" shell.
  7. Sprinkle cups lightly with salt.
  8. Invert tomatoes, cover and chill until ready to serve.
  9. To serve, spoon vegetable mixture into shells.
Most Helpful

These were awesome! I had to use corn instead of peas because I was out. I chilled the filling in a ZipLock in the fridge and when it came time to fill 'em up I just clipped a corner off of the bag and it worked great. Thanks so much for posting this great Summer salad!!

mydesigirl June 04, 2008