Make Ahead


July 31, 2011
0 Ratings
  • Serves 4
Author Notes

In April, I planted a forest-worth of tomatoes smugly thinking that I would have baskets of beautiful tomatoes throughout the Summer. The plants are enormous, but have only produced 1 tomato. ONLY ONE!! It was a Big Bertha and the birds got it before I did. That does not stop me from buying gorgeous tomatoes at the market and eating them every which way. Tomatoes stuffed with salad is something my mother use to make. Here, I have stuffed the best of summer's tomatoes with a salad made from the best of summer's sweet corn and fresh herbs. Serve it alone with some crusty bread or alongside grilled fish for a delicious Summer supper. The best part: you get to eat the bowl. —Waverly

What You'll Need
  • 4 medium - large ripe tomatoes
  • 5-6 ears sweet corn, for about 3 cups of kernels, husks and silk removed
  • 3/4 cup finely chopped red bell pepper
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup fresh basil, chopped
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup exra virgin olive oil
  • 1 small clove garlic, finely chopped
  • 3 tablespoons fresh lime juice
  • zest of 1 lime
  1. PREP THE TOMATOES: Using a sharp knife, remove the tops and the core of the tomatoes. Using a spoon, remove the seeds and juice so that you are left with a hollow tomato shell. This will be your salad bowl. Set hollowed-out tomatoes aside.
  2. PREP CORN: Bring a pot of water to boil. Meanwhile, fill a sink with ice water. When the water boils, add a little salt and then add the corn. Cook corn for 3 minutes. Remove from pot and immediately place in sink of ice water to stop the cooking. When corn is cool, dry them off and then cut the kernels from the cobs.
  3. TOSS: In a mixing bowl, combine the corn kernels with the bell pepper, celery, onion, feta cheese, and herbs. Season to taste with salt and pepper. In a smaller bowl, whisk together the olive oil, lime zest, garlic and lime juice with a pinch of sea salt. Pour enough vinaigrette over the salad to moisten and toss.
  4. STUFF AND SERVE: Divide corn salad among tomato bowls and serve.

See what other Food52ers are saying.

  • Shannon Malone
    Shannon Malone
  • lorigoldsby
  • Waverly
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.

3 Reviews

Shannon M. January 15, 2013
sounds delish! do you think i could serve the corn salad in cucumber cups instead?
lorigoldsby August 1, 2011
Hope u have better luck next year with the plants! This sounds the tomato bowl idea for this type of salad...clever!
Waverly August 1, 2011
Thank you, Lori. Herbs love my yard; fruits and vegetables do not. Thank goodness for the market.