Tomatoes with salad
7 servings
120 minutes
Tomatoes with salad are an exquisite combination of fresh tomatoes and a delicate vegetable salad filled with the rich flavor of mayonnaise. This signature recipe represents a harmony of textures: juicy, slightly salted tomatoes serve as natural cups for the tender potato-carrot salad with green peas. Lettuce leaves add freshness, and chilling before serving makes the dish especially refreshing. It is perfect for summer dinners, festive gatherings, or as an original appetizer. This presentation adds notes of elegance to the recipe, transforming simple ingredients into a gastronomic delight. The traditions of stuffed vegetable appetizers have a long history, and this version fits perfectly into modern cuisine, offering lightness and sophistication of taste.
1
Cut the tomatoes, scoop out the seeds and pulp with a teaspoon. Salt them, turn them over, and leave for 1 hour to get rid of excess juice.
- Tomatoes: 6 pieces
2
Boil the peeled and diced potatoes and carrots. 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
