Cold Stuffed Tomatoes

Cold stuffed tomatoes are an old-school summer entertaining trick that’s overdue for a comeback. Whole tomatoes get peeled, scored into wedge cups, and filled with a chopped vegetable salad of cucumber, cabbage, green pepper, celery, and onion. Sounds simple, but the presentation is striking and the make-ahead nature makes them ideal for parties.

The peeling step matters. A 1-minute blanch in boiling water followed by an ice bath loosens the skin, and pulling it off creates a softer, more elegant exterior than the rough tomato skin would deliver. Chilling the salted tomato shells for 1½ hours draws out excess liquid and concentrates the tomato flavor.

The curry-and-hot-sauce mayonnaise topping is the move that elevates this from picnic salad to dinner-party first course. That little dollop adds a savory kick and a hint of Indian-spice warmth that contrasts beautifully against the cool, crunchy salad. Serve on a bed of lettuce as a starter for a summer meal alongside grilled chicken or salmon.

Pro Tips

• Use firm, ripe tomatoes. Soft tomatoes won’t hold their cup shape during chilling.
• Score 4 wedges from the top, stopping before the base. The wedges spread open like flower petals for filling.
• Drain the salted shells for the full chill time. Drawing out water keeps the filling crisp, not soggy.
• Don’t fill until just before serving. Pre-filled tomatoes wilt and water out within an hour.

Variations

• Add chopped hard-boiled egg or cooked shrimp to the filling for a heartier main-course salad.
• Stir in 1 tablespoon of fresh dill or chopped chives for an herbal lift.
• Swap the curry powder for smoked paprika in the mayo topping for a different spice direction.