Go Back
+ servings

Tomatoes Stuffed with Cucumber Salad

These Tomatoes Stuffed with Cucumber Salad is a classic recipe of my family. I scoop out the tomato filling and cut them into cubes. I mix the tomatoes with cucumbers, celery, corn, bell peppers, and a mayonnaise dressing. Refrigerate these salad tomatoes for a few hours. Serve chilled as an appetizer, a salad, or a meal in itself. These pair well with Filipino barbecues or different entrees. This is an Asian in America recipe by Elizabeth Ann Quirino.
Prep Time40 mins
Total Time40 mins
Course: Appetizer, Salad, Side Dish, Vegetables
Cuisine: American, Asian
Keyword: Tomatoes Stuffed with Cucumber Salad
Servings: 2 people
Calories: 246kcal
Author: Asian in America - Elizabeth Ann Quirino


  • 6 whole large salad tomatoes
  • 1 whole large cucumber, peeled, seeded, cubed into 1/4 inch pieces
  • 1 whole medium-sized red bell pepper, seeded, cubed into 1/4 inch pieces
  • 2 stalks celery, chopped
  • ½ cup cooked corn kernels

For the salad dressing:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon white pepper powder

For garnish:

  • 5 to 6 whole lettuce leaves
  • 1 Tablespoon chopped fresh parsley


To prepare the tomatoes:

  • Wash and dry the tomatoes.
    Cut the stems off. Using a serrated knife or a grapefruit spoon, scoop out the tomato filling.
    Chop the tomato filling in cubes, and set aside.

To make the Tomato Salad:

  • In a large bowl, mix the cubed tomatoes with the cucumbers, celery, corn kernels and bell pepper.
    Toss in the mayonnaise and sour cream. Season with salt and white pepper.

To assemble:

  • Stuff each of the hollowed tomatoes with around 2 tablespoons of the tomato-cucumber salad.
    Arrange tomatoes stuffed with cucumber salad on a platter, garnished with lettuce leaves. Sprinkle chopped parsley all over for garnish.
    Chill the tomatoes in the refrigerator till ready to serve.

Cook's comments:

  • Large salad tomatoes are best for this recipe. This is a forgiving recipe. You can add the salad vegetables in season or those convenient for you.

Copyright Notice:

  • Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
    Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]


Serving: 100g | Calories: 246kcal | Carbohydrates: 1g | Protein: 1g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 783mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg