Tomato Cup Salad
This refreshing Tomato Cup Salad is a delightful and simple dish, perfect for a light lunch or a summer appetizer. The combination of fresh, juicy tomatoes filled with a flavorful mixture of vegetables and a tangy dressing offers a satisfying and vibrant taste. This classic recipe is a testament to the beauty of simple, fresh ingredients.
Ingredients
- 6 Tomatoes
- 1 tablespoon Chopped onion (Quantity estimated (not specified in original recipe))
- 1 cup Diced cucumbers
- 1 teaspoon Salt
- 1/4 cup Chopped green peppers
- 1/8 teaspoon Paprika
- 1/4 cup Sliced radishes
- 6 tablespoons Salad dressing
- 4 Egg yolks
- 1 teaspoon Mustard
- 1/2 cup Vinegar
- 4 tablespoons Sugar
- 1/2 cup Water
- 1/4 teaspoon Paprika
- 1 teaspoon Salt
- 2 tablespoons Flour
- 1/4 cup Sour cream or whipped cream (Quantity estimated (not specified in original recipe))
Instructions
- 1Wash cold, firm tomatoes of a uniform size. Cut a slice from the stem end and scoop out the seeds and pulp. Save the pulp. Sprinkle the inside with salt. Invert for five minutes.
- 2Beat the egg yolks, add the vinegar. Mix the salt, mustard, sugar, paprika, and flour thoroughly. Slowly add the water, taking care not to let the mixture get lumpy. Pour into the yolks and vinegar. Cook slowly, stirring constantly until thick and creamy. Thin with sour cream or whipped cream.
- 3Mix the cucumber, green pepper, radishes, onions, tomato pulp, and salad dressing. Fill the tomato shells with the mixture and refill the shells. Have all of the ingredients cold and serve at once. Serve the tomatoes on crisp lettuce leaves.