redneck breakfast salad

This is a Southern version of what the Italians do when they mix fresh tomatoes with torn stale bread and plenty of olive oil. This recipe has been a staple in my dad’s side of the family for years. Of course, it’s best during the summer when tomatoes are at their peak. And personally, I’m a die-hard Duke’s mayo fan.

1 cup cherry tomatoes
2 tablespoons mayonnaise
¼ cup crushed saltine crackers
Kosher salt and fresh black pepper

Slice the tomatoes in half length-wise and place in a bowl. Sprinkle with a large pinch of salt, mix, and set aside for at least 10 minutes. This will help draw out the moisture of the tomatoes. When done, mix the mayo with the tomatoes, then add the crackers and mix well. Add a few grinds of fresh black pepper and enjoy!