Tomato cheese and mayonnaise salad with garlic

Incredibly simple and quick to prepare! A very bright and rich salad of tomatoes, cheese and mayonnaise with garlic, will certainly appeal to many. Garlic and fresh herbs will make the salad very fragrant and delicious.

Pearl

Recipe author

Tomato cheese and mayonnaise salad with garlic

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Composition / ingredients

Servings:

Tomatoes (medium size)

Hard cheese

180

Garlic

Mayonnaise

Eggs (optional)

Greenery

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 9 g

Fats 52 % 13 g

Carbohydrates 12 % 3 g

166 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 10 min

Step 1:
How to make a salad of tomatoes cheese and mayonnaise with garlic? Prepare everything you need to prepare a salad of tomatoes and cheese. Tomatoes are best used seasonally, they are more fragrant and saturated. Fleshy and elastic fruits are very well suited. You can also make a salad from cherry tomatoes, they taste sweet, which will make the salad brighter.
Step 2:
The first step is to boil the eggs. Fill them with cold water and put them on a slow fire. Gradual heating of the water will help ensure that the eggs do not burst during cooking. As soon as the water heats up, turn the stove to the maximum and after boiling, turn down the heat to the minimum again. Cook the eggs under a closed lid until tender (about 15-20 minutes).
Step 3:
Cool the boiled eggs and peel them from the shell.
Step 4:
Peel the garlic and rinse the cloves under running water. Pass it through a press or grate it on a fine grater. Send the garlic to the mayonnaise and mix everything well.
Step 5:
Wash tomatoes and cut into small cubes.
Step 6:
Send the cheese grated on a coarse grater to the tomatoes.
Step 7:
Cut the eggs in half, cut three halves into cubes, and leave the fourth to decorate the salad. To grind eggs, you can also use a large grater, as you prefer. Send the eggs to the cheese with tomatoes.
Step 8:
Add mayonnaise to all the ingredients.
Step 9:
Gently mix the salad with a large spoon, try if you have enough salt. If it is not enough, then add salt to taste (I usually add two pinches). Transfer the finished dish to the salad bowl.
Step 10:
Grate the remaining half of the egg on a fine grater. Rub it directly over the salad, trying to evenly distribute the protein and yolk on the surface. Send the salad to infuse for ten minutes in the refrigerator.
Step 11:
Before serving, sprinkle the finished dish with allspice if desired and garnish with fresh herbs. You can serve it to the table!

Of course, the taste of the finished salad largely depends on which tomatoes you used, which cheese and mayonnaise you chose.

You can exclude eggs from the salad, then you will get a lighter variation of the dish.

Try both options and choose the most suitable one for yourself.

Bon appetit!

It's better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.