Founder of @Umami Sans Frontières
For 4 people：
1/ Prepare the Tomatoes: Wash the tomatoes thoroughly. Cut off the tops to create small “lids” you can place back on later.
2/ Scoop Out the Pulp: Using a teaspoon, carefully remove the pulp from the inside of the tomatoes—avoid piercing the bottom. Chop the pulp into small pieces and place in a colander to drain excess moisture.
3/ Chop the Fillings: Finely chop the crab sticks and cucumber.
4/ Mix the Filling: In a bowl, combine the drained tomato pulp, chopped crab sticks, and cucumber. Season lightly with salt and pepper. Fill the hollowed-out tomatoes with the mixture, cover with the tomato lids, and refrigerate until ready to serve.
5/ Prepare the Salad Base: Wash the green salad leaves and drain well.
6/ Make the Dressing: In a small bowl, combine the mayonnaise, olive oil, lemon juice, mustard, dried oregano (or your preferred dried herb), and grated garlic. Mix well.
7/ Assemble and Serve: Place the green salad on a serving plate. Arrange the stuffed tomatoes on top. Remove the lids, drizzle with dressing, and serve chilled.
⭐️ Go Easy on the Garlic: Adjust the amount of garlic in the dressing to suit your taste—too much can overpower the other flavors.🧄
⭐️ Get Creative with the Filling: Feel free to mix in your favorite ingredients! Avocado, canned tuna, or shrimp all work wonderfully inside the tomato.🥑🍤
⭐️ A Tomato You Can Eat Whole: This salad is both elegant and healthy—enjoy the whole tomato, inside and out, for a satisfying and colorful appetizer.✨
⭐️ Serve It Chilled for the Best Flavor: This dish tastes even better after chilling for at least 30 minutes. The flavors blend beautifully, and the tomato stays firm and refreshing.🩵
⭐️ Perfect for Parties or Bento Boxes: These stuffed tomatoes look elegant on a plate and hold their shape well, making them ideal for summer gatherings.😊
Founder of @Umami Sans Frontières
