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.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
1 stalk celery, finely diced
1/4 cup minced fresh basil
10 Kalamata olives, pitted and finely chopped
1 medium shallot, minced
2 tablespoons reduced-fat mayonnaise
1 tablespoon white-wine vinegar
Pinch of freshly ground pepper
4 large ripe tomatoes, cored

1. Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
2. Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

NUTRITION INFORMATION: Per serving: 192 calories; 5 g fat (1 g sat, 2 g mono); 223 mg cholesterol; 12 g carbohydrate; 26 g protein; 2 g fiber; 504 mg sodium.
Nutrition bonus: Vitamin C (80% daily value), Iron (25% dv), Vitamin A (25% dv).

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.

MAKE AHEAD TIP: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.

With the basil, kalamata olives and shrimp, at least my taste buds were in the Mediterranean while the outside thermometer was in the 30's. Served it with oven fried sweet potato sticks and aspargus for a delicious meal. Have to remember this for a quick summertime meal with the veggies done on the grill.

Anonymous

The first time I made this we did not have olives, and it was still delicious. Makes more shrimp salad than will fit in the tomato (no complaints about that actually). A definate do over.

Anonymous, Augusta, GA

Wow, this was out of this world. My 12 year old had 2 helpings! Nice for a quick afternoon meal. Thanks for a great recipe.

Karen, Douglasville, GA

This salad was gross. Don't use the vinegar - too watery. Maybe then it would be ok.

Disappointed, Lexington, KY

This was delicious. After trying this recipe, I decided to subscribe to your magazine. I am looking forward to many more delicious and healthy recipes. Many thanks!

Anne Rollings, Jacksonville, FL

My husband loves this. I cut the tomato into 8ths and served it over lettuce. What a great meal!!

Debbie, spokane, wa