Flower and Sugar

California Style Stuffed BLT Tomato Cups

With the warmer weather, and our garden starting to produce a bit of produce, Matt and I have been enjoying more salads recently. This was a new idea for a salad I saw while looking through recipes on foodgawker. The original recipe called for making your own creamy dressing with dill, garlic, and chives, but we found Trader Joes feta dressing this weekend and found it to be an easy and tasty substitute.

We really enjoyed switching up our salad (I knew Matt would like it if there was bacon) and I really enjoyed adding a little spinach and basil out of our garden. It’s not pictured, but we also added a few slices of avocado, which made this salad for me! This will be a repeat salad for us, especially if we get tomatoes off of our plant later this year!

Recipe (Adapted from Fake Food Free)

Serves 2 (in our case)

  • 4 vine ripened tomatoes (or similar size)
  • A pinch of salt
  • A small handful of fresh spinach chopped
  • 4-5 basil leaves chopped
  • 1-2 cups shredded head of lettuce
  • 2-4 strips of crisped bacon, chopped
  • 1.5-2 Tbsp dressing (we used a feta dressing)
  • ½ ripe avocado, sliced

Cut a cone out of the top of each tomato to remove the top/stem and use a spoon to scoop out the insides of the tomato. Give the inside of each tomato a tiny sprinkle of salt. This seasons the tomato and helps to draw out some of the water to prevent a watery salad. Turn the scooped out and seasoned tomatoes upside down on a plate with a paper towel to drain.

Chop the spinach, lettuce, and bacon and combine. Dress with the salad dressing of choice. Stuff dressed salad into the lettuce cups. Serve with the avocado pieces if desired.

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