Stuffed Tomatoes - cooking recipe

Ingredients

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

Preparation

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.