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Fast and tasty
Salad with tomatoes, cheese and eggs

Tomato, Cheese, and Egg Salad

Quick, super simple, and tasty — perfect for any day! You can make this tomato, cheese, and egg salad for breakfast or dinner. Better yet, it takes 20 minutes, tops. Simple as it is, it's pretty enough for a holiday table too, especially if you take a little care plating it!

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Tomatoes

150

Mayonnaise

Garlic

Hard cheese

Salt

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 8 g

Fats 62 % 18 g

Carbohydrates 10 % 3 g

210 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a tomato, cheese, and egg salad? Wash the tomatoes and cut them into small cubes. Using a ring mold, shape them into a circle on a serving plate. Spread mayonnaise over the top and lightly salt this layer. Since the tomatoes are the foundation of this salad — the whole thing rises or falls on them — pick the tastiest, sweetest ones you can find. In winter I go for oblong cherry tomatoes, but any fleshy, ripe, juicy tomato will do.
Step 2:

Grate the hard cheese on a fine grater. The cheese matters just as much. I'm using Gouda, but Tilsit, Parmesan, or any good firm cheese works. Feel free to experiment with different kinds and settle on your favorite.
Step 3:

Spread the grated cheese as the second layer and lightly press it down with a spoon. This keeps the salad from falling apart when you lift off the ring mold. To make photographing easier, I remove the ring after each layer — but you don't need to do that, so the layers stay intact.
Step 4:

Hard-boil the egg ahead of time and separate the white from the yolk. Grate the white on a fine grater and add it as the next layer. Grate the peeled garlic over it and add mayonnaise.
Step 5:

And the final touch — finely grated egg yolk. Sprinkle it over the salad, lift off the ring, garnish with a sprig of fresh herbs, and serve. Enjoy!

Since this salad is built in layers, remember that it should reach the table as quickly as possible. Cut tomatoes — especially salted ones — can release a lot of juice, which looks messy on the plate. So it's straight from the cutting board to the table! By the way, I've tried salting the cheese layer instead. You'd think it wouldn't matter where the salt goes, but it does — this is one of those cases where salting the tomatoes really does taste better. The salad tastes like that famous appetizer of sliced tomato rounds topped with cheese, garlic, and mayonnaise — and that one's always a hit. Enjoy!
It's better to make the mayonnaise yourself — it'll be tastier and better for you. Check out our homemade mayonnaise recipes. You can also dress the salad with sour cream or plain yogurt instead of mayo, either on their own or mixed with mayonnaise in any ratio you like — that'll cut down on the calories.