Fennel and Radish Stuffed Tomato


Spring is in the air…maybe, today it is, tomorrow who knows….

I know this is the time of year when we are all eager for some sunshine and nice days to get outside.

Things we are working on at kimmyscucina…

Spring is a time for changes and here at kimmyscucina we will have some exciting things coming.  Over the next few weeks I will be working on a “questions” page where you can ask any cooking questions you may have.  We also will be doing a giveaway or two…so stay tuned!!!


But on to the business of the day.

Today we have another salad that is “outside the box” and we have “stuffed” it into a tomato. This will make a great lunch or dinner accompaniment.

I love the crunch of fennel and radish and the “freshness” that these tastes create. There is a great melding of flavors with this salad and I know you will enjoy every bite.

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Print Recipe
Fennel and Radish Stuffed Tomato
  1. Mix Greek yogurt, lemon juice, tarragon and salt and pepper together in bowl and set aside.
  2. In a bowl add the radishes, mushrooms, fennel, pistachios, shallots and blue cheese.
  3. Mix the dressing with the salad ingredients and let it sit.
  4. Cut off top of tomato and hollow it out. Rinse and get all seeds out, turn upside down to drain.
  5. Put filling in and serve.
  6. You can top with some sprouts for decoration and a little extra something if you desire.
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