- Cut thin slice off bottom of each tomato.
- Scoop out pulp with small end of melon baller, discard pulp.
- Invert tomatoes on paper towels to drain.
- Combine cottage cheese, feta cheese, green onion and seasonings in a small bowl.
- Mix well.
- Spoon into tomatoes.
- Display on a bed of lettuce.
- Can be made ahead and refrigerated for up to 8 hours.