It’s the height of the season for tomatoes, that time of year to which we all look forward. After waiting 12 months, suffering through the taste of pasty tomatoes, the time has arrived for summer’s favorite fruit - or vegetable, if you must.
Heirloom tomatoes are a relatively new thing. Baby boomers may remember when red tomatoes were all there were. But now, tomatoes come in so many colors - purple, yellow, green … a rainbow of deliciousness. And they look even prettier when sliced and arranged on a platter.
One of my favorite ways to serve them is an old Southern favorite - a Southern Tomato Cracker Salad. I’d always heard of this treat, but never tried it until last summer, thinking that the juice from the tomatoes would do nothing more than create a messy plate with soggy crackers. But that wasn’t so when I made it. The crackers are seasoned and toasted, a process that makes them a bit sturdier and able to stand up to the sweet juice from the summer gems.
The salad is simple to put together and also easy to transport for a summer picnic. Just wait until the blanket is spread out on the ground, the wine is open and decanting, the hors d’oeuvres have been passed. Then it’s time to assemble the salad and let picnickers revel in the delight of a beautiful platter of vine-ripened tomatoes almost to pretty to destroy.
Think of Tomato Cracker Salad as a tomato sandwich, but much more attractive than a mash-up of tomatoes and mayonnaise on white bread.
Tomato Cracker Salad is layered with fresh herbs, sweet summer corn and garlicky crisped crispy crackers seasoned with butter and garlic salt. As Southerners, we know that everything’s better with butter, including our beloved Saltines.
Southern Tomato Cracker Salad
Preheat oven to 375. Line a rimmed baking sheet with parchment paper, and place crackers in a single layer on prepared baking sheet. Brush tops of crackers liberally with melted butter; sprinkle with 1/4 teaspoon of the garlic salt. Bake until crisp, golden brown and fragrant, 8 to 10 minutes. Cool completely, about 20 minutes.
Meanwhile, stir together mayonnaise, chives, apple cider vinegar and remaining half teaspoon garlic salt in a small bowl.
Spread mayonnaise mixture evenly on a large platter. Arrange tomato slices on top of mayonnaise mixture, overlapping slightly. Season tomatoes with pepper to taste; sprinkle with corn. Just before serving, coarsely crush crackers over salad and sprinkle with basil. Serve immediately.
Heirloom tomatoes are a relatively new thing. Baby boomers may remember when red tomatoes were all there were. But now, tomatoes come in so many colors - purple, yellow, green … a rainbow of deliciousness. And they look even prettier when sliced and arranged on a platter.
One of my favorite ways to serve them is an old Southern favorite - a Southern Tomato Cracker Salad. I’d always heard of this treat, but never tried it until last summer, thinking that the juice from the tomatoes would do nothing more than create a messy plate with soggy crackers. But that wasn’t so when I made it. The crackers are seasoned and toasted, a process that makes them a bit sturdier and able to stand up to the sweet juice from the summer gems.
The salad is simple to put together and also easy to transport for a summer picnic. Just wait until the blanket is spread out on the ground, the wine is open and decanting, the hors d’oeuvres have been passed. Then it’s time to assemble the salad and let picnickers revel in the delight of a beautiful platter of vine-ripened tomatoes almost to pretty to destroy.
Think of Tomato Cracker Salad as a tomato sandwich, but much more attractive than a mash-up of tomatoes and mayonnaise on white bread.
Tomato Cracker Salad is layered with fresh herbs, sweet summer corn and garlicky crisped crispy crackers seasoned with butter and garlic salt. As Southerners, we know that everything’s better with butter, including our beloved Saltines.
Southern Tomato Cracker Salad
- 12 saltine crackers
- 1 Tbsp. unsalted butter, melted
- 3/4 Tsp. garlic salt, divided
- 1 1/2 cups mayonnaise, preferably
- Duke’s
- 2 Tbsp. chopped fresh chives
- 1 Tbsp. apple cider vinegar
- 2 1/2 pounds tomatoes, assorted sizes
- and colors, sliced
- Freshly cracked black pepper
- 1 cup fresh corn kernels (1 ear)
- 2-3 Tbsp. fresh basil ribbons
Preheat oven to 375. Line a rimmed baking sheet with parchment paper, and place crackers in a single layer on prepared baking sheet. Brush tops of crackers liberally with melted butter; sprinkle with 1/4 teaspoon of the garlic salt. Bake until crisp, golden brown and fragrant, 8 to 10 minutes. Cool completely, about 20 minutes.
Meanwhile, stir together mayonnaise, chives, apple cider vinegar and remaining half teaspoon garlic salt in a small bowl.
Spread mayonnaise mixture evenly on a large platter. Arrange tomato slices on top of mayonnaise mixture, overlapping slightly. Season tomatoes with pepper to taste; sprinkle with corn. Just before serving, coarsely crush crackers over salad and sprinkle with basil. Serve immediately.
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