Tongue salad with croutons and tomatoes

Cut the boiled beef tongue into strips, grate the boiled eggs and cheese on a coarse grater. Dice the tomatoes.

Evenly distribute half of the croutons on the bottom of the dish, then add all the sliced tongue and spread a layer of mayonnaise. Place the remaining croutons, then the eggs, and again spread the salad with mayonnaise. The final layer consists of tomatoes, mayonnaise, and cheese in sequence. You can garnish the finished salad with the remaining tomato pieces.