Salade de Tomates à la Crème

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 12 ripe tomatoes
    • 1 Spanish onion, finely chopped
    • 6 tablespoons olive oil


    Cut the tomatoes in slices and place on a dish; sprinkle with finely chopped onion and moisten with a simple dressing, made with olive oil and wine vinegar seasoned with salt and freshly ground black pepper. Mix mayonnaise and cream, and cover tomatoes and onions. Sprinkle with parsley.