5 yellow or red vine-ripe tomatoes (or some of each)
salt and pepper (to taste)
1 small squash
1/4 red onion
1 small cucumber
1 small zucchini
1/2 lemon, juiced
2 tbsp. fresh cilantro or flat leaf parsley
2 tbsp. extra virgin olive oil

Cut the tops off 4 of the tomatoes and trim a thin slice off the bottom so they will sit up easily. Hollow out the tomatoes with a spoon. Discarding the insides. Season with salt and pepper. Dice remaining tomato, squash, red onion, cucumber and zucchini. Combining in a bowl with lemon juice, cilantro or parsley and olive oil. Salt and pepper to taste. Fill empty tomatoes with vegetable mixture. Use any remaining filling as a wonderful side salad to any meal.