6 good size tomatoes
Sea salt (or regular salt)
2 apples
4 stalks of crisp tender celery
1 tbsp. mayonnaise
1 tbsp. plain yogurt
Freshly ground black pepper
Lettuce leaves

Halve the tomatoes around their middles and using a teaspoon scoop out the centers (you won't need them for this recipe but may wish to reserve them for other uses). Sprinkle a little salt inside each tomato half and leave them upside down on a plate or in a colander to drain off any excess liquid.

Wash the apples and celery, dice them and add the mayonnaise, yogurt, and a little salt and pepper. Clean any excess salt out of the tomatoes. Pat them fairly dry. Arrange them, right way up on a bed of lettuce. Spoon the celery and apple mixture into the tomato halves and serve.