Cheese and mayonnaise tomato salad with garlic

4 servings
10 min

How to make a salad of cheese tomatoes and mayonnaise with garlic? Prepare everything you need to make a tomato and cheese salad. Tomatoes are best used seasonal, they are more fragrant and rich. Fleshy and elastic fruits are very good. You can also make a salad from cherry tomatoes, they taste sweet, which will make the salad brighter.

The first step is to boil the eggs. Fill them with cold water and place them on a slow heat. The gradual heating of the water will help ensure that the eggs do not burst during the cooking process. As soon as the water warms, make the stove to the maximum and, after boiling, reduce the heat to the minimum again. Cook the eggs under a closed lid until tender (about 15-20 minutes).

Cool the boiled eggs and peel the shells.

Clean the garlic and rinse the cloves under running water. Pass it through the press or rub it on a fine grater. Send the garlic to mayonnaise and mix everything well.

Wash the tomatoes and cut into small cubes.

Send the cheese grated on a large grater to the tomatoes.

Cut the eggs in half, cut the three halves into cubes, and leave the fourth to decorate the salad. To grind eggs, you can use coarse grating as you like. Send the eggs to the cheese with the tomatoes.

Add mayonnaise to all components.

Gently toss the salad with a large spoon, try whether you have enough salt. If it is not enough, then add to your taste (I usually add two pinches). Transfer the finished dish to a salad bowl.

Grate the remaining half of the egg on a fine grater. Grate directly above the salad, trying to evenly distribute the protein and yolk on the surface. Send the salad to the fridge for ten minutes.

Before serving, sprinkle the finished dish with allspice as desired and garnish with fresh greens. You can serve to the table!