We made the recipe with no changes the first time, and the flavors were great, but the tomato required a sharp knife and there seemed to be too much tomato in relation to the other ingredients. Next time we used only 2 large heirloom tomatoes and cut them into smallish bit-sized pieces. Much tastier that way since the dressing came into contact with all the ingredients, including the tomato, and the tomato didn't dominate the dish.
Shrimp Salad-Stuffed Tomatoes
Hollowed-out tomatoes were the secret to elegant lunches in the '50s - and they deserve a comeback today. Look for bright red, aromatic tomatoes without any mushy spots or discolorations. You can also stuff these tomatoes with Bacony Barley Salad with Marinated Shrimp or Curried Tofu Salad.