Think of it as the “pantry salad” you throw together when tomatoes are ripe on the counter and you need something fresh, creamy, and crunchy in a hurry. It’s long been a potluck standby across the South, and Paula Deen helped make the tomato-and-saltine version famous for modern home cooks.
Ingredients:
1 sleeve of saltine crackers
1 large tomato or 2 large Roma tomatoes (seed the tomato and drain on paper towels for a few minutes)
3 green onions, finely chopped (white and green part)
1 hard-boiled egg, chopped
Pepper
Mayo
Directions:
Crush the crackers with your hands into a medium mixing bowl. You want to have some big cracker pieces for texture. Think rustic.
Combine the ingredients except the mayo and stir well.
Add the mayo a 1/2 cup at a time until is reaches your desired consistency. You want the ingredients to be just coated.
Season with pepper. The saltines add enough salt, so taste before you add anymore salt.
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