Make Ahead Tip: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.
Tip: Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
1 vegetable, 3 1/2 lean meat, 1 fat (mono)