Stuffed Tomatoes with Peaches, Corn, Cucumbers, and Basil
A stunning chopped salad unites several summer standouts -- peaches, corn, cucumbers, basil -- with the sweetly acidic flavor of vine-ripened tomatoes.
- 8 ripe medium beefsteak tomatoes
- 2 ripe peaches pitted and cut into 1/2-inch pieces (2 cups)
- 3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (1 1/3 cups)
- Kernels from 2 ears corn (1 1/2 cups)
- 6 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons fresh lime juice
- 1 1/4 teaspoons coarse salt, plus more to taste
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1/2 cup shredded fresh basil leaves, plus sprigs for garnish
Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.
Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.
SourceMartha Stewart Living, July 2007