An elderly woman had me help her make this dish. She liked keeping the peelings on the tomatoes & eating the next day. I liked keeping the peelings on & eating then & there. I found the peelings will slide off the tomato if refrigerated overnight. I wonder if this is idea to use saltines was due to someone reading about a bread salad & having just saltines around? I would love to give exact measurements but it so good winging it, that it really doesn't matter. Some people start with a whole sleeve of saltines, probably 1/8 cup of onion OR LESS. I make it just FOR ONE, when I want it.
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- tomatoes, chopped, peeled optional
- teeny tiny bit of minced onion, as a little brings big flavor
- saltines, crushed, be generous
- mayonnaise, be generous enough
- grated cheese
- green olives, chopped
- black olives
- boiled egg, chopped
- whatever you think sounds good
THIE IS ALL THERE IS TO IT:
COULD USE OTHER STUFF TOO BUT DON'T NEED IT:
1Combine the Tomatoes, the Onion, & Saltines. Add enough Mayonnaise to hold it together.
2I would taste this as is first, then consider whether you want to add any other STUFF to it.