My Grandmother didn’t use any seafood. So, you can leave it out, but, we think it adds a special savory protein to the salad.
This is a pretty simple way to use up some of those tomatoes that start to come in faster than you can use them. It also looks appealing and makes for a special lunch salad. If using the great big tomatoes, it is plenty large as an entrée salad.
Tomatoes Mayonaise Red onion (small quantity) Capers (not too many) Celery Green Olives (about 2-3 per tomato) Dash of lemon juice (optional) Shrimp or Crab (optional) Chopped parsley garnish (optional)
For a single tomato, I use about a tablespoon of mayo and about a quarter cup of the celery with about a tablespoon of everything else, maybe only a teaspoon of the onion and just a drizzle of lemon juice.
Scoop out the tomatoes and discard the juice and seeds. Chop the tomato pulp, celery, onion, olives and shrimp and mix it into a bowl with the mayo, capers and lemon juice. Stuff the tomatoes with the mixture, and serve over greens. In homage to my paternal grandmother, I like arugula and nasturtiums to give the dish extra eye appeal.
Enjoy in Good Health, Brian Cain, the Michigan Vintner