Cucumber and cottage cheese salad in tomato shells
Instructions:
- For the tomato shells, use a serrated knife to carefully cut a sliver off the tops of the tomatoes and then use a melon baller or sharp spoon to scoop out the centers, leaving hollow shells. Sprinkle the insides with salt and turn them upside down on paper towels to drain for 15 minutes.
- Stir together the cottage cheese, mayonnaise, vinegar, chives, scallions, bell pepper, and cucumber. Season with salt and pepper. Spoon the cottage cheese filling into the tomatoes, mounding it up a little on top. Sprinkle with salt and pepper and serve soon.
- Make-ahead note: You can make the filling up to 2 days ahead. Store covered and refrigerated. Drain off any liquid that rises to the top and stir well before serving.