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Tomato Salad

A salad of tomatoes and lettuce topped with mayonnaise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Tomato Salad

Why it works: Tomato and lettuce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,655 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomato Salad

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Blanch the tomatoes in the usual way.

  2. Slice, dice, or serve them whole; or cut them in quarters without separating.

Serve

  1. Arrange the tomatoes on a bed of lettuce.

  2. Top each tomato with a spoonful of mayonnaise and garnish the lettuce with more mayonnaise.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + lettucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,655 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Provide the main body and fresh, slightly acidic flavor of the salad.
Lettuce
Forms a crisp, cool bed that gives the tomatoes structure and contrast in texture.
Mayonnaise
Adds fat and richness, coating the tomatoes with a creamy, savory layer.

The step that matters

Blanch the tomatoes. Blanching briefly heats the skin so it loosens and peels off easily. Leaving them too long softens the flesh and makes slices watery and limp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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