Rice Salad in Tomato Cups

  • Lunch
Image

Chilled rice salad served inside hollowed-out tomatoes for a fresh and pretty presentation. Great for picnics, parties, or light summer lunches—cool, colorful, and easy to make ahead.

Ingredients

  • 1 cup cooked rice
  • 1 hard-cooked egg, chopped 3 tablespoons mayonnaise
  • 1 tablespoon chopped celery 1 tablespoon chopped onion 1/4 teaspoon dried basil
  • 1/4 teaspoon dried parsley flakes 1/8 teaspoon dried oregano dash pepper
  • 2 medium tomatoes

Directions

  1. In a bowl, combine the first nine ingredients; mix well. Cut a thin slice off the top of each tomato. Scoop out and discard pulp, leaving a 1/2-in. shell. cut a thin slice off bottom of tomatoes to level if necessary. Fill with rice salad. Cover and refrigerate for 1 hour or until serving.

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