Tomatoes Stuffed with Italian Salad

READY IN: 5mins
Top Review by mydesigirl

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!!

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a