Cucumber Stuffed Tomatoes
A recipe from the Sneaky Kitchen
2 green onions (or one very large one)
1 tablespoon balsamic vinegar
2 teaspoons sugar
2 teaspoons olive oil
3/4 teaspoon dried dill
3/4 teaspoon salt
black pepper to taste
4 ripe medium tomatoes
1 large or 2 small cucumbers
lettuce leaves

Cut white part of onions lengthwise, then slice white & green parts finely. Place in a glass or plastic bowl. Add vinegar, olive oil & seasonings & mix well. Wash & core tomatoes. With a serrated knife, cut a thin slice off the top. Cut into middle & around inside, being careful not to get too close to the shell. With a teaspoon, scoop out seeds & ribs, leaving a thin shell of flesh & skin. Turn upside down on a paper towel to drain. Place insides in a plastic colander or strainer to drain.

Peel cucumber. Cut lengthwise & scoop out most of the seeds. Chop or cube finely; do NOT liquefy in food processor or blender!  Add to onion mixture & stir. Press on tomato remnants in colander to remove most of the moisture. Turn out onto cutting board & chop. Add to onion & cucumber mixture & mix gently.

When ready to serve, fill the tomato shells completely with cucumber mixture. Make nests of torn lettuce leaves in individual salad bowls, then nestle a tomato in each bowl. Drain & spoon leftover cucumber mixture onto lettuce leaves, around the outside of tomatoes. Serve with steak knives for ease in eating. Serves 4.