Cucumber Stuffed Cherry Tomatoes Recipes

Steps:

• Remove stems from tomatoes. To level bottoms of tomatoes, cut thin slice from bottom of each. Starting at stem end and using small spoon or melon baller, carefully hollow out each tomato, leaving 1/8-inch shell. Invert tomato shells onto paper towels to drain.
• In small bowl, combine cream cheese and mayonnaise; blend well. Stir in cucumber, onions and dill; mix well.
• Fill tomato shells with cream cheese mixture; place on serving platter or tray. Cover loosely; refrigerate at least 2 hours or up to 24 hours before serving. Store in refrigerator.

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. , In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.

Steps:

• line strainer with 4 layers of paper towels.
• Place strainer over a bowl.
• Pour yogurt into prepared strainer.
• Cover with plastic wrap.
• Let set overnight in fridge.
• Discard liquid.
• Use as you would sour cream.
• Cut tops off of tomatoes.
• Scoop out and discard pulp.
• Set shells aside.
• Combine cheeses and spices.
• Place mixture in ziplock bag.
• Snip one end and pipe cheese mixture into tomato shells.
• Fill tomatoes with mixture.
• Top with parmesan and chill.

Steps:

• Soak the barley in enough cold water to cover for 30 minutes and drain well.
• Bring the barley and enough water to cover to a boil. Reduce and simmer until tender, 40 minutes. Strain, transfer to a bowl of ice water, let cool for 1 minute. Strain again, letting water drain from barley.
• Combine barley, tomato, cucumber, parsley, mint and scallions in a large mixing bowl. Stir in the olive oil, lemon juice, salt and pepper.
• Cut the core from the cherry tomatoes and make two cuts in the tomato to open it up like a flower. Stuff each tomato with some of the salad, and serve on a chilled platter.
• (Note: Barley can be prepared up to 2 days in advance, tomatoes can be stuffed up to 6 hours in advance.).

Steps:

• First, Make the herbed cream cheese: in a stand mixer, mix the softened cream cheese with the ranch dressing and herbs. Mix until well combined. Spoon into a piping bag with a star tip. Prepare the cucumber, remove peel, and using a fork, score the sides. Slice into 1 inch pieces. Using a melon baller, remove a portion of the center of one side of the piece of cucumber, leaving a half moon crater. Pipe the Herb Cream Cheese into the crater. Enough to stick out of the top about 1/2 inch. Add a half Cherry Tomato partially buried into the Herb Cream Cheese Sprinkle additional salt, herbs and spice mix for additional color. Chill in the fridge until ready to serve. Serve chilled and enjoy!

Steps:

• Combine cucumbers and tomatoes in a bowl. Add Italian seasoning, garlic, onion, salt, and black pepper; stir well to combine.
• Drizzle Italian-style dressing into the bowl, stirring until cucumbers and tomatoes are evenly coated.
• Cover and chill salad for 1 hour. Toss well before serving.