Wash the tomatoes, cut the stem end and scoop out centers. Dice tomato centers. Combine with cucumbers, onion, and enough salt to suit tastes. Then fold in the mayonnaise. Cover and chill the filling and tomato shell separately. Stuff tomatoes with filling and serve at once on crisp lettuce. 

Stuffed Tomato (Or Red Pepper) Salad 2

6 large tomatoes or red peppers
2 cups of cooked garbanzos or other bean or 2 c. sprouted lentils or sprouted grain
4 tablespoons of unrefined oil
2 tablespoons of dulse
2 tablespoons of roasted soy flour
2 tablespoons of grated onion

Scoop out tomatoes or cut top off and scoop our red peppers. Mix remaining ingredients. Fill tomatoes or peppers. Chill and serve on raw spinach leaves or lettuce. Serves 6. 

Stuffed Tomato Salad 3

4 medium sized  tomatoes
2 boiled potatoes
5-6 black or green olives
2-3 fillets anchovies
1 tablespoon of chopped parsley
2 tablespoons of olive oil
2 tablespoons of vinegar
Salt & pepper to taste

Wash tomatoes. Cut off a thin slice opposite stem. Scoop out seeds and pulp. Sprinkle with a little salt. Cut boiled potatoes into cubes. Cut olives, fillets and the hard parts of the tomatoes in small pieces. Add chopped parsley, salt, pepper, oil and vinegar. Mix and stuff the tomatoes. Garnish the top with 1/2 an olive or with chopped green pepper. Serve on lettuce leaves.