Cottage Cheese Stuffed Tomato

2 large tomatoes, preferably locally grown, washed
2 teaspoons extra virgin olive oil
1 teaspoon white wine vinegar, herb-infused vinegar preferable
2/3 cup Old Home Cottage Cheese
1/4 cup diced cucumber*
1 tablespoon plus 1 teaspoon snipped chives
* diced English or locally grown, no need to peel skin

1. Trim off top 1/2-inch tomato and remove core. Scoop out 1/2 of the flesh to make a “bowl.” Discard seeds,
dice remaining flesh and reserve. Season interior of tomato shell with kosher salt and freshly ground pepper.
2. Whisk together olive oil and vinegar. Combine with cottage cheese, cucumbers, reserved tomato flesh and
one tablespoon of the chives. Season to taste with kosher salt and freshly ground pepper.
3. Stuff cottage cheese into tomato shells and serve.