Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad
I'm not using tomatoes for fruit salad today--I'm using them for chicken salad.
Growing up, almost every Saturday during tomato season my dad and I made tuna salad stuffed tomatoes for lunch.
My chicken salad, like my tuna salad has pickle juice for some of the moisture and lots of Tony's. I also like to add fresh thyme.
But I'm not going to give a recipe for chicken salad. Like deviled eggs and potato salad, I find that most people have their favorite versions. Often what they grew up with.
This is more of an idea for when you think you can't possible come up with another use for all those beautiful ripe tomatoes. Scoop, stuff them with something (anything), and call 'em in for lunch.
My tomatoes are about done for the year--pulling them out this weekend. A little sad, but we had a good crop. We tried about 10 different types, mostly heirloom...
and promptly forgot to take notes on which we liked or didn't.
Guess we'll have to do it all over again next year!
|Tomatoes used for the chicken salad:|
clockwise from top left
Beefsteak, Brandywine, Better Boy
Chicken Salad Stuffed Tomatoes
from Ms. enPlace
your favorite chicken salad, chilled
1 tomato per person
salt & pepper
Cut a thin piece off the bottom of each tomato to keep them from rolling on the plate. Next, using a small paring knife, "core" the tomato. You can cut the top flat and keep the lid for garnish if you'd like. Scoop out the middle of the tomato. (I like to slurp the goop then and there.) Sprinkle salt in the inside of each tomato. Set the tomatoes upside down on paper towels or a baking rack. Allow to drain for about 15 minutes.
Turn the tomatoes right side up, season with more salt and pepper. Fill with chicken salad and serve.