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 ½-inch pieces (2 cups)

  • 3 Kirby cucumbers, peeled, seeded, and cut into ½-inch pieces (1 ⅓ cups)

  • Kernels from 2 ears corn (1 1/2 cups)

  • 6 tablespoons extra-virgin olive oil

  • 1 to 2 tablespoons fresh lime juice

  • 1 ¼ teaspoons coarse salt, plus more to taste

  • ¼ teaspoon freshly ground pepper, plus more to taste

  • ½ cup shredded fresh basil leaves, plus sprigs for garnish


  1. 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.

  2. 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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