Food & Cooking Recipes Appetizers Stuffed Tomatoes with Peaches, Corn, Cucumbers, and Basil 3.3 (22) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 A stunning chopped salad unites several summer standouts -- peaches, corn, cucumbers, basil -- with the sweetly acidic flavor of vine-ripened tomatoes. Ingredients 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 Directions 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. Rate it Print