Beef Steak Tomatoes Stuffed With Corn And Herb Salad

• 4 medium - large ripe tomatoes
• 5-6 ears sweet corn, for about 3 cups of kernels, husks and silk removed
• 3/4 cup finely chopped red bell pepper
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup fresh basil, chopped
• sea salt and freshly ground black pepper to taste
• 1/4 cup exra virgin olive oil
• 1 small clove garlic, finely chopped
• 3 tablespoons fresh lime juice
• zest of 1 lime

1. PREP THE TOMATOES: Using a sharp knife, remove the tops and the core of the tomatoes. Using a spoon, remove the seeds and juice so that you are left with a hollow tomato shell. This will be your salad bowl. Set hollowed-out tomatoes aside.
2. PREP CORN: Bring a pot of water to boil. Meanwhile, fill a sink with ice water. When the water boils, add a little salt and then add the corn. Cook corn for 3 minutes. Remove from pot and immediately place in sink of ice water to stop the cooking. When corn is cool, dry them off and then cut the kernels from the cobs.
3. TOSS: In a mixing bowl, combine the corn kernels with the bell pepper, celery, onion, feta cheese, and herbs. Season to taste with salt and pepper. In a smaller bowl, whisk together the olive oil, lime zest, garlic and lime juice with a pinch of sea salt. Pour enough vinaigrette over the salad to moisten and toss.
4. STUFF AND SERVE: Divide corn salad among tomato bowls and serve.

tomatoes, sweet corn, red bell pepper, celery, red onion, feta cheese, fresh cilantro, fresh basil, salt, exra virgin olive oil, clove garlic, lime juice

Taken from food52.com/recipes/13663-beef-steak-tomatoes-stuffed-with-corn-and-herb-salad (may not work)