Want a quick summer tomato recipe? Try this fantastic tomato salad with a light mayonnaise dressing and diced cheese. It's easy to make and tastes absolutely delicious!
➜ What to expect
This recipe comes from the Czech Republic, a small country in the heart of Central Europe. It combines ripe red tomatoes, diced, tossed with cubes of semi-hard cheese and finely chopped onions. The tomato salad is topped with a light dressing of mayonnaise and sour cream.
Served with slices of toasted bread, this salad makes a light and refreshing dish that is perfect on a hot summer's day.
MY TIP: Also try this Czech tomato and onion salad (it is soo good!)
➜ Ingredients
To make homemade tomato and cheese salad from scratch, you will neet the following:
- Ripe red tomatoes; preferably freshly harvested from the garden.
- Semi-hard cheese; we Czechs love Edam or Gouda, both from the Netherlands. A good substitute in the USA is Monterey Jack.
- Yellow onion
Creamy dressing:
- Mayonaisse
- Sour cream; with a fat content of around 15-18%.
- White vinegar; or apple cider vinegar if you prefer a milder taste
- Salt and ground black pepper; to taste
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ How to make tomato and cheese salad
STEP 1: Rinse the tomatoes and cut them in half. Cut out the stems and dice the tomatoes into roughly ½ inch (1.5 cm) cubes.
MY TIP: The knife must be well-sharpened to penetrate the skin of the tomato. Use a special tomato knife or sharpen a regular kitchen knife before slicing.
Peel and chop the onion. Cut the cheese into ⅓ inch (1 cm) cubes.
STEP 2: Put the chopped ingredients in a larger bowl. Add mayonnaise and sour cream. Season with salt, pepper and vinegar.
STEP 3: Mix everything and put it in the fridge for about 20 minutes to chill.
➜ Serving
Serve the chilled tomato salad as a light meal. I highly recommend adding slices of crusty bread, especially if you want a more filling version of the salad.
You can also serve the salad in small bowls as a refreshing side dish to accompany your main meal.
➜ Storage
Store the leftover salad in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing this tomato salad.
➜ Useful tips
- The salad is meant to be eaten immediately. If you let it sit, the creamy dressing tends to get thinner. But don't worry, just stir it in, the watery dressing won't affect the taste of the salad.
- Want to spice up your salad? Add a coarsely chopped boiled egg or diced ham.
- The original recipe calls for mayonnaise only. I find this version too heavy for summer, but the sour cream lightens the dressing nicely.
More tomato recipes:
- Homemade tomato ketchup
- Czech tomato gravy (rajská omáčka)
- Fresh tomato soup
Tried this recipe?
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Tomato and Cheese Salad With Creamy Dressing
Ingredients
- 4 tomatoes fresh, larger
- 3 and ½ ounces semi-hard cheese Gouda, Edam, Monterey Jack
- 1 onion
- ½ cup mayonnaise (110 g)
- ⅓ cup sour cream (80 g) fat content 15-18%
- ½ Tablespoon white vinegar
- ¼ teaspoon black pepper ground
- salt to taste
Instructions
- Rinse the tomatoes and cut them in half. Cut out the stems and dice the tomatoes into roughly ½ inch (1.5 cm) cubes.
- Peel and chop the onion. Cut the cheese into ⅓ inch (1 cm) cubes.
- Put the chopped ingredients in a larger bowl. Add mayonnaise and sour cream. Season with salt, pepper and vinegar.
- Mix everything and put it in the fridge for about 20 minutes to chill.
Notes
- Makes 3-4 portions.
- SERVING: Serve the chilled tomato salad as a light meal. I highly recommend adding slices of crusty bread, especially if you want a more filling version of the salad. Eat immediately.
- You can also serve the salad in small bowls as a refreshing side dish to accompany your main meal.
- STORAGE: Store the leftover salad in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing this tomato salad.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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