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Tomato and cheese salad in a bowl served with crunchy bread.
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Tomato and Cheese Salad With Creamy Dressing

Looking for a quick summer tomato recipe? Try this fantastic tomato salad with a light mayonnaise dressing and diced cheese. It's easy to make and absolutely delicious!
Course Side Dish
Cuisine Czech
Keyword Cheese recipes, Tomato Recipes
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 355kcal
Author Petra Kupská

Ingredients

  • 4 large tomatoes fresh
  • 3 ½ ounces semi-hard cheese Gouda, Edam, Monterey Jack
  • 1 small onion
  • ½ cup mayonnaise
  • ⅓ cup sour cream fat content 15-18%
  • ½ Tablespoon white vinegar 5% acidity
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
Cups - Metric

Instructions

  • Rinse 4 large 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 1 small onion. Cut 3 ½ ounces semi-hard cheese into ⅓ inch (1 cm) cubes.
  • Put the chopped ingredients in a larger bowl. Add ½ cup mayonnaise and ⅓ cup sour cream. Season with ¼ teaspoon salt, ¼ teaspoon ground black pepper and ½ Tablespoon white vinegar.
  • Mix everything and put it in the fridge for about 20 minutes to chill.

Notes

  • The basic recipe makes 3-4 portions.
  • SERVING: Serve the chilled tomato salad as a light meal. For a more filling option, add slices of crusty bread. Enjoy 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.

Nutrition

Calories: 355kcal | Carbohydrates: 9g | Protein: 8g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 340mg | Potassium: 383mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1354IU | Vitamin C: 19mg | Calcium: 226mg | Iron: 1mg