Tomatoes with Russian salad
7 servings
120 minutes
Tomatoes with Russian salad are an elegant interpretation of the classic Olivier, enriched with the freshness of tomatoes. This recipe embodies the traditions of Russian cuisine, where simplicity of ingredients meets rich flavor. Tender potatoes and carrots soaked in mayonnaise create a soft creamy texture, while sweet green peas add freshness. The hollowed-out flesh of the tomatoes turns them into natural 'cups', giving the dish a special aesthetic appeal. Served on crispy lettuce leaves, this salad becomes a true centerpiece on the table, perfectly complementing meat or fish dishes. Its lightness, richness, and balance of flavors make it ideal for festive dinners or summer gatherings outdoors.
1
Remove the stems of the tomatoes, make a concentric cut, and use a spoon to remove the seeds and pulp from the tomatoes. Salt, turn them over, and leave for 1 hour to get rid of excess juice.
- Tomatoes: 6 pieces
- Salt: to taste
2
Boil the peeled and diced potatoes and carrots until soft but not falling apart. Also boil the peas. Then drain the water, dry the vegetables, and let them cool. Add mayonnaise. Mix well. Put the salad in the refrigerator.
- Potato: 200 g
- Carrot: 150 g
- Green peas: 300 g
- Mayonnaise: 800 g
3
Fill the tomatoes with salad and refrigerate for 1 hour. Place lettuce leaves on a serving dish and arrange the tomatoes on top.
- Tomatoes: 6 pieces
- Lettuce: 1 bunch
