Cherry-Tomato and Sour-Cream Salad

Preparation info
  • 6 or more

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 pint cherry tomatoes
  • 1 teaspoon dry mustard
  • ¾ cup

Method

  1. Remove the stems from the tomatoes and peel them.

  2. Place the mustard in a mixing bowl and stir in a little of the sour cream to form a paste. Blend in the remaining sour cream. Add salt and cayenne pepper to taste. Gently stir in the cherry tomatoes. Chill. When ready to serve, sprinkle with chopped basil and scallions.