The Stuffed Tomato

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 Summer is here in Wisconsin. Warm sunshine, cloudless skies, and deceptively pleasant temperatures which make you think summer will never end. Our favorite summer meals have very little preparation time and use simple fresh ingredients.
I try not to cook more than 2 or 3 days a week during the summer, but instead make due with leftovers and easy meals.
So, time to stuff yourself silly with the fresh tomatoes that are in your garden. James and I created this master piece, the Stuffed Tomato:

It falls into the super easy to prepare category. All you need is:

The Stuffed Tomato


  • 4 large cooked chicken breasts, cubed, or 2 large cans cooked chicken breast
  • 1 cup mayonnaise
  • 1/2 of a medium yellow onion, chopped
  • 2 ribs of celery
  • 4 large tomatos
  • Lettuce leaves, whole
  • 1-2 tsp. Mrs. Dash
  • 2 Tbsp. lemon juice


  1. Cut tomato into quarters, but don't cut entirely through the skin. Set aside. Chop chicken place in a medium sized bowl. Chop celery and onion, add to chicken. Stir in mayonnaise and lemon juice. Season with Mrs. Dash and stir to combine. Stuff into tomato, serve tomato chilled on lettuce leaves.
No additional dressing is really needed for this dish, but you could add a little balsamic vinegar and olive oil over the top if you desire. You can also add some extra fresh veggies on the side such as celery or carrots for crunch! I also love to sprinkle seeds on top, try flax seed, slivered almonds, walnuts or sesame seeds.
It’s almost too pretty to eat.

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