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Tomato cheese and mayonnaise salad with garlic

Tomato, Cheese, and Mayonnaise Salad with Garlic

Incredibly simple and quick to make! This bright, flavorful salad of tomatoes, cheese, and mayonnaise with garlic is sure to win over a lot of people. Garlic and fresh herbs make it wonderfully fragrant and tasty.

Pearl

Recipe author

Tomato cheese and mayonnaise salad with garlic

Composition / ingredients

Servings:

Tomatoes (medium-sized)

Hard cheese

180

Garlic

Mayonnaise

Eggs (optional)

Fresh herbs

Salt

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

Cooking method

Cooking time: 10 min

Step 1:

How do you make a salad of tomatoes, cheese, and mayonnaise with garlic? Gather everything you need for the tomato and cheese salad. Seasonal tomatoes are best — they're more fragrant and flavorful. Fleshy, firm ones work very well. You can also make the salad with cherry tomatoes; their slight sweetness will make it brighter.
Step 2:

The first step is to boil the eggs. Cover them with cold water and set them over low heat. Heating the water gradually keeps the eggs from cracking as they cook. Once the water warms up, turn the heat to maximum, and after it comes to a boil, lower it to minimum again. Cook the eggs covered until done (about 15–20 minutes).
Step 3:

Cool the boiled eggs and peel them.
Step 4:

Peel the garlic and rinse the cloves under running water. Press it through a press or grate it on a fine grater. Add the garlic to the mayonnaise and mix it all well.
Step 5:

Wash the tomatoes and cut them into small cubes.
Step 6:

Add the coarsely grated cheese to the tomatoes.
Step 7:

Cut the eggs in half; dice three of the halves and set the fourth aside to garnish the salad. You can also grate the eggs on a coarse grater, whichever you prefer. Add the eggs to the cheese and tomatoes.
Step 8:

Add the mayonnaise to all the ingredients.
Step 9:

Gently toss the salad with a large spoon and taste for salt. If it needs more, add it to taste (I usually add two pinches). Transfer the finished salad to a serving bowl.
Step 10:

Grate the remaining egg half on a fine grater, doing it right over the salad and trying to spread the white and yolk evenly across the surface. Refrigerate the salad for ten minutes to let it set.
Step 11:

Before serving, sprinkle the finished dish with allspice if you like and garnish with fresh herbs. It's ready to serve!

Of course, the flavor of the finished salad depends a lot on which tomatoes, cheese, and mayonnaise you use. You can leave the eggs out for a lighter version. Try both ways and pick the one you like best. Enjoy!
It's better to make your own mayonnaise — it'll be tastier and healthier. Check out our interesting recipes for homemade mayonnaise. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — this will cut down on calories.