Delicate layered salad with fresh tomatoes, a spicy cheese layer and a soft carrot start.
Cooking time 30 minutes
Cheese 50 g
Tomatoes 2 pcs
Eggs 2 pcs
Carrots 2 pcs
A clove of garlic 1 pc
Mayonnaise 2 tbsp l.
Parsley (herbs) for decoration
Green onions for decoration
Salt to taste
Boil carrots and eggs, grate cheese.
Grate the carrots and put the bottom layer in salad bowls.
Season with salt to taste and brush with a little mayonnaise.
Put the grated eggs on a fine grater in the next layer.
Mix the grated cheese with pressed garlic. Leave some grated cheese for garnish. And mix with a teaspoon of mayonnaise.
Spread the cheese mass in a layer over the egg layer.
Cut the tomatoes into small cubes and place on top of the cheese.
Garnish with the remaining cheese. Add some mayonnaise.
Cool slightly before serving by placing in the refrigerator. Garnish the salad with parsley and green onions. Assol tomato salad is ready. Can be served at the table.