Wash, dry and core tomatoes. Medium ones, larger ones, judge by your guest’s appetites. Try red ones, orange, yellow - just so they’re ripe and free from blemish.
It’s fun to use smaller tomatoes served with 2-3 salad choices so everyone can enjoy a sampling of summer’s flavors.
Stand the tomato upright and cut down through it as though you were cutting a pie, into wedges. Don’t cut quite all the way through the bottom. Tomato will fall open like flower petals and you can add a big spoon of your favorite chicken, tuna, ham, or pasta salad in the center.
Serve with a cheese plate and crackers. Lovely lunching!
For salad/filling ideas, just go to ChristianFamilyRadio.net, click on the Recipe Lady and then on the Recipe Box to try any of these salads as a filling:
BLT Pasta Salad
Chicken Cherry Pasta Salad
Confetti Chicken Salad
Chicken-Wild Rice Salad
Confetti Rice Salad (no mayo and vegetarian)
Flying Farmer Chicken Salad
Margarita Chicken Pasta (a Mexican flair)
- your turn!