Cucumber-stuffed Tomatoes

Description
Recipe from sneakykitchen.com

Ingredients

 * 2 green onions (or 1 very large one)
 * 1 tbsp balsamic vinegar
 * 2 tsp olive oil
 * 2 tsp sugar
 * ¾ tsp salt
 * ¾ tsp dried dill
 * black pepper to taste
 * 4 medium tomatoes, very ripe
 * 1 large cucumber or 2 small ones
 * lettuce leaves

Directions

 * 1) Cut the white part of the onions lengthwise, then slice the white and green parts finely.
 * 2) Place in a glass or plastic bowl.
 * 3) Add vinegar, olive oil and seasonings and mix well.
 * 4) Wash and core the tomatoes.
 * 5) With a serrated knife, cut a thin slice off the top.
 * 6) Cut into the middle, around the inside, being careful not to get too close to the shell.
 * 7) With a teaspoon, scoop out the seeds and ribs inside the tomato, leaving a thin shell of flesh and skin.
 * 8) Turn upside down on a paper towel to drain.
 * 9) Place the insides in a plastic colander or strainer to drain.
 * 10) Peel the cucumber.
 * 11) Cut lengthwise, and scoop out most of the seeds.
 * 12) Chop or cube finely.
 * 13) Do not liquefy in a food processor or blender!.
 * 14) Add cucumber to the onion mixture and stir.
 * 15) Press on the tomato remnants in the colander to remove most of the moisture.
 * 16) Turn out onto a cutting board and chop.
 * 17) Add tomato pieces to the onion and cucumber mixture and mix gently.
 * 18) When ready to serve, fill the four tomato shells completely with the cucumber mixture.
 * 19) Make nests of torn lettuce leaves in individual salad bowls, then nestle a tomato in each bowl.
 * 20) Drain and spoon any leftover cucumber mixture onto the lettuce leaves, around the outside of the tomatoes.
 * 21) Serve with steak knives for ease in eating.