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Recipe from sneakykitchen.com
- 2 green onions (or 1 very large one)
- 1 tbsp balsamic vinegar
- 2 tsp olive oil
- 2 tsp sugar
- ¾ tsp salt
- ¾ tsp dried dill
- black pepper to taste
- 4 medium tomatoes, very ripe
- 1 large cucumber or 2 small ones
- lettuce leaves
- Cut the white part of the onions lengthwise, then slice the white and green parts finely.
- Place in a glass or plastic bowl.
- Add vinegar, olive oil and seasonings and mix well.
- Wash and core the tomatoes.
- With a serrated knife, cut a thin slice off the top.
- Cut into the middle, around the inside, being careful not to get too close to the shell.
- With a teaspoon, scoop out the seeds and ribs inside the tomato, leaving a thin shell of flesh and skin.
- Turn upside down on a paper towel to drain.
- Place the insides in a plastic colander or strainer to drain.
- Peel the cucumber.
- Cut lengthwise, and scoop out most of the seeds.
- Chop or cube finely.
- Do not liquefy in a food processor or blender!.
- Add cucumber to the onion mixture and stir.
- Press on the tomato remnants in the colander to remove most of the moisture.
- Turn out onto a cutting board and chop.
- Add tomato pieces to the onion and cucumber mixture and mix gently.
- When ready to serve, fill the four tomato shells completely with the cucumber mixture.
- Make nests of torn lettuce leaves in individual salad bowls, then nestle a tomato in each bowl.
- Drain and spoon any leftover cucumber mixture onto the lettuce leaves, around the outside of the tomatoes.
- Serve with steak knives for ease in eating.