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Rice Salad in Tomato Cups

By: Esther Pittello

"I created this recipe for a contest a long time ago. With an abundance of tomatoes in our garden each year, I had to come up with something new. I serve this as a side dish or lively lunch."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1 cup cooked rice
1 hard-cooked egg, chopped
3 tablespoons mayonnaise
1 tablespoon chopped celery
1 tablespoon chopped onion
1/4 teaspoon dried basil
1/4 teaspoon dried parsley flakes
1/8 teaspoon dried oregano
Dash pepper
2 medium tomatoes

Directions

In a bowl, combine the first nine ingredients; mix well. Cut a thin slice off the top of each tomato. Scoop out and discard pulp, leaving a 1/2-in. shell. cut a thin slice off bottom of tomatoes to level if necessary. Fill with rice salad. Cover and refrigerate for 1 hour or until serving.