Recipe: Tomato Salad

Fresh tomatoes make a delightful SALAD because of their appetizing appearance and color. In fact, when they are placed on a bed of green garnish, nothing can be more delightful. Tomatoes may be served whole on a lettuce leaf or they may be sliced. They may be cut from the center into sections that are allowed to fall part way open. In any of these forms, they may be served with French Dressing, mayonnaise, or any cooked SALAD Dressing.

STUFFED-TOMATO SALAD.–An attractive SALAD in which vegetables of almost any kind, fresh or canned, may be used to advantage is the stuffed-tomato SALAD shown in Fig. 7. Medium-sized, well-ripened tomatoes are best to select. The vegetables that may be used for the STUFFING are celery, radishes, onions, cucumbers, cooked asparagus, green peas, and string beans. Any one or any desirable combination of these vegetables will make a satisfactory filling.

(Sufficient to Serve Six)

  •  6 medium-sized tomatoes
  •  French Dressing
  •  1 1/2 c. diced vegetables
  •  Mayonnaise Dressing

Cut out the stem and blossom ends of the tomatoes and hollow out the center so as to leave a shell. Dice the contents of the tomatoes and mix with the other diced vegetables. Marinate the diced vegetables with French Dressing and put into the tomato shells, heaping each one as shown. Place on lettuce leaves and serve with mayonnaise.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)