Cucumber-White Bean Stuffed Tomatoes

By Lv2Cook

Ingredients

• 2 cups diced peeled cucumber
• 1/3 cup finely chopped red onion
• 3 tablespoons finely chopped fresh basil
• 1 (19-ounce) can cannellini beans or other white beans
• 2 tablespoons tarragon vinegar
• OR
• 2 tablespoons white wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 garlic clove crushed
• 4 large tomatoes (about 2 pounds)
• 4 lettuce leaves
• 4 basil sprigs (optional)

Details

Servings 1

Preparation

Step 1

Combine first 4 ingredients in a large bowl, and toss gently. Combine vinegar, oil, salt, pepper, and garlic in a small bowl, and stir well with a whisk. Drizzle vinegar mixture over cucumber mixture, and toss gently to coat.

Core tomatoes; cut each tomato into 6 wedges, cutting to, but not through, bottom of tomato. Spread wedges slightly apart. Spoon 3/4 cup cucumber mixture into the center of each tomato. Serve on 4 lettuce-lined plates; garnish with basil sprigs, if desired.