California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Tomato and Cucumber Salad

Select six fine ripe tomatoes; remove the hearts carefully; place on ice until chilled; pare two cucumbers and chop them finely; mix with tomato pulp; pour over a half cup of dressing No. 3 and fill the tomatoes. Serve on lettuce leaves and decorate with thinly sliced sweet peppers.