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.
Martha Stewart Living, July 2007
- 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.
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