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Southern Tomato Cracker Salad is a classic! I vividly remember the first time I saw this salad or served myself at a meal. My new mother-in-law, a Mississippi Southern lady, served it for dinner in 1976. I thought it was the craziest stuff I’d ever seen and I definitely didn’t want to eat any of it. She was a wonderful southern host and kept handing me this salad and telling me to try it. I ended up taking a little on my plate and was pleasantly surprised that it wasn’t all terrible. I still wasn’t sure if I liked it or not. This lettuce will grow on you! It became one of my favorite meals at her home. She even did it to me when I was sick and brought it to me because she knew how much I liked it.
Ingredients for the Southern Tomato Cracker Salad:
Can of diced tomatoes or fresh tomatoes
This classic tomato and cracker salad from the south is very versatile, although we only love it for the basic ingredients, it also goes great with shrimp or chicken. You can also add olives and bacon. We like to enjoy this every summer with fresh tomatoes. The taste is so good and it’s refreshing! I love adding lots of black pepper and sometimes garlic powder too. Some people prefer to add the crackers when serving, while others think it’s better after serving a bit. Personally, I love it either way.
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Southern cracker salad
This classic cracker salad has been around for a long time. If you have never tried it before you will be a real treat. Such an old fashioned recipe.
Servings: 5 cups
- 1 Sleeve Saltine Cracker crushed
- 1 14.5 Unccan tomato cubes, not drained (I use fresh tomatoes in summer
- 1/4 Cup onion chopped (can use green onions)
- 1/4 Cup green pepper chopped
- 5 Eggs cooked, peeled and chopped
- 1/4 teaspoon black pepper
- 1/4 to 1/2 Cup mayonnaise
Mash the crackers in a large bowl, add the tomatoes and the remaining ingredients. Mix well. Chill for several hours before serving. Serve on a bed of lettuce. Makes about 5 cups of lettuce.
You can easily add celery, shrimp, cooked chicken, bacon, olives, etc. Very versatile dish.