1 | Using a serrated knife, cut tops off cherry tomatoes, leaving about 2/3 of the tomato remaining. Use a small spoon or scoop to remove the inside seeds and pulp; discard. Turn tomato cups upside down on paper towels to drain for 20 minutes. |
2 | Cook bacon until well crisped. Transfer to paper towels to drain. When cool, crumble bacon into small pieces. |
3 | In a bowl, combine lettuce and mayonnaise; season with salt and pepper to taste. Add crumbled bacon and combine. |
4 | Carefully stuff mixture into tomato shells and place on serving dish. |