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Tomato salad with peas

updated

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Ingredients for 1 servings:

  • 200 g tomatoes
  • 40 g peas, frozen
  • some herb salt and pepper, colorful, from the mill
  • 1 tbsp, spread mayonnaise, approx. 12 g
  • 2 crackers
  • 1 tsp chives

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Total time approx. 15 minutes

Place the peas in a bowl and let them thaw (I use them as they come from the packet). Wash the tomatoes, remove the stems, and cut them into eighths. Discard the seeds and any liquid. Then cut the tomatoes into small pieces and add them to the bowl with the peas. Season generously with herb salt and mixed pepper and let stand for 5 minutes. Stir in the mayonnaise. Just before serving, fold in the slightly crushed crackers and garnish with chives and crackers. Note: I personally don’t like any added acidity in tomato salads. If you don’t like it that way, simply add a little apple cider vinegar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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