The dog days of summer are upon us, but the good news is that delectable garden-fresh tomatoes are plentiful. So I was thrilled to recently find a hundred-year-old recipe for Tomato and Nut Salad. This is really a stuffed tomato recipe. The tomato is stuffed with a mixture of chopped tomatoes, walnuts, and green pepper, with a little mayonnaise for added flavor and to bind everything together. The crunchy stuffing reminds me of Waldorf salad – though that isn’t exactly an accurate description since there are no apples in this recipe.
The recipe calls for peeling the tomato. I almost skipped this step- but it’s worth doing. The peeled tomato has a lovely velvety surface which adds to the presentation.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Tomato and Nut Salad (Stuffed Tomato with Nut Salad)
For each serving use the following ingredients:
1 medium tomato
2 teaspoons walnuts, chopped
2 teaspoons green pepper, chopped
2 teaspoons mayonnaise
lettuce leaves, optional
Put a pan of water on the stove; bring to a boil. Drop the tomato into the water for about 15 seconds: remove from heat and gently slip the skin off the tomato. Using a knife remove the stem end and the firm core from the tomato and discard. Scoop out the tomato pulp and seeds, place in a strainer and drain off any excess liquid. Place pulp in a bowl; add the walnuts and green pepper. Stir in the mayonnaise, then stuff the tomato with the mixture. If desired serve on lettuce leaves.
A Hundred Years Ago 
Wow, looks tasty, Sheryl!
It’s yummy.
Almost a meal on its own. Looks delicious.
I agree – Depending upon the size of the tomato, it could almost be a meal.
I do like a stuffed tomato. Our tomatoes are long gone now, but if a good fall crop comes in, I’ll give it a try.
I continue to be amazed my how much the timing of when various vegetables and fruits are in season differs across the various regions of the US. Tomatoes are just coming into season here.
That look really good! I just had some PA home grown tomatoes, which would be prefect for this recipe.
Pennsylvania tomatoes are the best. 🙂
The only tomatoes that I have left in the garden are little cherry tomatoes. This does look refreshing though!
I always struggle to figure out when is the best time to post seasonal recipes since I know that I live further north than many readers. It sounds like I may have been a little late in posting this one. I would have guessed that tomatoes would continue everywhere until frost.
You just post as you get your seasonal fruit or vegetables, as one can always save a recipe if they want to try it out!😀 I just pulled tomato plants up for I needed room to start my greens for the winter. I left a cherry tomato plant for my salads.
I agree with you – The best approach is just to wait until it’s in season where I live; though I occasionally will buy a fruit or vegetable a little prior to it being in season here to make a recipe for this blog.
That’s a fancy recipe! I had forgotten about the boiling water trick.
The boiling water trick worked really well with this recipe. The peel slipped off easily, while leaving the tomato firm.
Great stuffed tomato. Thanks for sharing your find.
You’re welcome. I think that you’d like this recipe.