Name: Cold Stuffed Tomatoes with Rice
Prep time: 15 min
Total time: 15 min
Ingredients: 5 Roma tomatoes; 50 g cooked and cooled rice; ½ medium yellow onion (diced); 3 slices cooked ham (diced); 2 slices Emmental cheese (diced); 50 g sweet corn; 5 green leaf lettuce leaves (finely sliced); 2 tablespoons mayonnaise; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper

Add as a preferred source on Google

These cold stuffed tomatoes are filled with a creamy rice salad made with ham, Emmental, sweet corn, lettuce, and mayonnaise. The no-bake recipe takes 15 minutes and turns leftover rice into a light lunch, appetizer, or summer side.

Jump To Recipe

Cold rice-stuffed tomatoes filled with a creamy mix of rice, ham, vegetables, and cheese, arranged neatly on a white plate.

Why You'll Love These Cold Stuffed Tomatoes

Ready in 15 minutes: The tomatoes require no baking and come together with minimal preparation.
Uses leftover rice: Cold cooked rice creates the base without requiring another cooking step.
Plenty of texture: Juicy tomatoes, creamy filling, crisp lettuce, and sweet corn make every bite interesting.
Easy to portion: Halved Roma tomatoes create ten individual servings that are simple to arrange and share.

One hot summer day, I filled ripe tomatoes with a cold rice salad made from leftovers. The cool filling felt refreshing when I wanted lunch without turning on the oven. It offered the cooling appeal of my traditional gazpacho, while the tomato shells made each portion more substantial. I also enjoy how the tomatoes echo pan con tomate without needing bread or extra preparation. That practical use for leftover rice is why this recipe still suits my summer meals.

Salty ham and nutty Emmental give the mild rice filling a savory flavor. Sweet corn and lettuce add gentle crunch against the creamy mayonnaise and juicy tomato. I drain the shells before filling them, which keeps excess tomato liquid away from the rice mixture. This balance reminds me of an easy tuna pasta salad, where small pieces help every spoonful hold together. Chopping everything finely also makes the filling easier to divide among the tomato halves.

Close-up of cold rice-stuffed tomatoes filled with a creamy mix of rice, ham, corn, lettuce, and cheese on a plate.

Key Ingredients for Cold Stuffed Tomatoes

You'll find the exact measurements in the recipe card, but these ingredients shape the finished texture and flavor.

Tomatoes and seasonings: I choose firm Roma tomatoes because they keep their shape after hollowing. Salt and pepper sharpen their mild flavor.
Rice and mayonnaise: Cold cooked rice works best for me because it stays firm and mixes evenly with the mayonnaise.
Ham, Emmental and onion: I dice these ingredients finely so the salty, nutty filling fits easily inside each tomato half.
Sweet corn and lettuce: For me, sweet corn and sliced lettuce bring color and crunch to the creamy rice mixture.

How to Make Cold Stuffed Tomatoes

You can find the complete printable recipe with measurements below, but here is a quick overview.

1. Prepare the tomatoes: Halve the tomatoes, scoop out the flesh, and chop the removed flesh finely. Season the tomato shells, then place them cut-side down for a few minutes.

2. Prepare the filling: Chop the onion, cooked ham, Emmental cheese, and salad leaves. Dice the tomato pulp.

3. Mix the filling: In a bowl, combine the diced tomato pulp with the chopped ingredients, cooked rice, sweet corn, and mayonnaise. Mix everything well until combined.

4. Fill and serve: Divide the rice mixture among the tomato halves, press it lightly, and arrange them on a serving plate.

Halved tomatoes filled with a creamy cold rice salad made of ham, corn, cheese, lettuce, and red onion, arranged on a plate.

Helpful Swaps

Lettuce: Use any lettuce you prefer instead of green leaf lettuce. Slice it finely before adding it to the filling.

Tips for Cold Stuffed Tomatoes

Use cooled rice: Cold rice works best for me because it stays firm and mixes easily with the mayonnaise.
Taste before filling: I taste the rice mixture before stuffing the tomatoes, then adjust the salt and pepper when needed.
Match the tomato sizes: Tomatoes close in size, I find, make even portions and hold similar amounts of filling.

Storage

I keep leftover stuffed tomatoes assembled in the refrigerator for 1-2 days. I do not freeze this recipe.

What to Serve with Cold Stuffed Tomatoes

I serve these tomatoes with warm homemade ciabatta when I want a light but satisfying lunch. For a larger meal, I pair them with Greek chicken souvlaki and serve the tomatoes as the cool side.