Sicilian Tomato Salad (Sicily)

Salads

Ingredients

Firm ripe tomatoes - 6 large

Salt

Mushrooms in oil - 1/4 pound

Italian style pickles - 1/4 pound

Olives, pitted - 25

Capers - 4 tsps

Cooked peas - 2 1/2 tsps

Cooked white beans - 1 cup

Mayo - 1 cup

Pepper

Wash the tomatoes and cut off their tops. Scoop out the seeds and sprinkle the insides with salt. Leave turned upside down to drain.

Coarsely chop the mushrooms, pickles and olives. Put them in a bowl with the capers, peas and beans. Dress with mayo, sprinkle lightly with salt and pepper, and mix gently with a wooden spoon.

Sprinkle the insides of the tomatoes with pepper and fill them with the vegetable mixture. If any filling is left over, place it in a mound on a serving dish and surround the tomatoes.

Serves 6