Tomato Summer Salad
Kelly Stelzer
Elderflower Farm
Roseburg, OR
Prep Time: 40 minutes
Makes 4 servings
4 large tomatoes
3 tsp. olive oil
1½ Tbsp. fresh lemon juice
1 tsp. grated lemon peel
½ tsp. freshly ground black pepper
salt to taste (optional)
½ cup chopped fresh parsley
¼ cup chopped green onions
½ cup chopped red or yellow bell peppers
1 cup cooked rice, mixed with ¼ tsp. saffron threads
1. Hollow out tomatoes and set shells aside. Save ¼ cup of the pulp.
2. Mix together ¼ cup tomato pulp, olive oil, lemon juice, lemon peel, pepper, and salt.
3. Mix together parsley, onions, peppers, and rice. Add tomato dressing and toss to coat vegetable/rice ingredients well.
4. Stuff tomatoes with rice mixture. Serve at room temperature.