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Cucumber Tomato Cups

These delightful mini salads are a great use for all those summer tomatoes. For best results, use a grapefruit spoon to seed the tomatoes, then invert the seeded tomatoes onto a plate and let the moisture drain out for about half an hour before filling them.

Serves 4
Ready in 20 mins
Prep time 20 mins
66 calories per serving


> 2 cups peeled and chopped cucumber
> 2 tbsp chopped fresh parsley
> 2 tsp fresh dill weed
> 1/2 tsp crushed garlic
> 1/4 tsp ground black pepper
> 2 tsp lemon juice
> 1/4 cup Greek yogurt
> 2 cups chopped lettuce
> 4 whole tomatoes (about 3-inch diameter)


Combine cucumber, parsley, dill, garlic, pepper, lemon juice and yogurt. Chill at least one hour to blend flavors. Just before serving, fold in lettuce. Cut tops off tomatoes, scoop out and discard seeds. Fill tomatoes with cucumber and lettuce salad. Serve immediately.

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