Tucked away among Southern culinary gems, cracker salad turns simple staples into something surprisingly tasty. This Georgia creation blends ripe summer tomatoes with crunchy saltines and smooth mayo, making an uncomplicated but unforgettable dish that brings to mind sunny afternoon meals and lazy porch chats.
I brought this to our family get-together last week and watched everyone's doubtful looks change to pure joy. My picky brother-in-law, who rarely enjoys anything green, came back for seconds and thirds, then begged me for the recipe to wow his wife at home.
Must-Have Components
- Just-picked tomatoes: Go for ones that are weighty and have a sweet aroma near the stem, as they'll be your flavor foundation
- Saltine crackers: They add the perfect light crunch and saltiness while absorbing all the yummy tomato juices
- Duke's mayonnaise: The natural zip in this mayo works wonders with tomatoes, making a smooth dressing that pulls everything together
- Apple cider vinegar: Adds a zingy kick that cuts through the rich mayo
- Red onion: Brings a nice sharp flavor and pretty purple color that makes the whole dish pop
Crafting Your Delicious Cracker Salad
- Mix Your Dressing:
- In a big bowl, stir 1 cup of Duke's mayonnaise with 1 teaspoon of apple cider vinegar. Make sure you blend them completely until smooth - this makes the creamy base that will coat everything else. Take your time with this step, because mayo lumps will throw off how the finished dish feels in your mouth.
- Add Flavor:
- Put in 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Stir well and give it a taste - keep in mind the crackers will add more salt later, so you can always tweak the seasoning after everything's mixed.
- Handle Those Tomatoes:
- Pick out 1 pound of super ripe tomatoes and chop them into good-sized chunks - not tiny pieces or they'll make everything too soggy too fast. For cherry tomatoes, just cut them in half or quarters depending on how big they are. If they're really juicy, let them sit in a strainer for a minute.
- Tame The Onion:
- For red onion, slice it super thin - you'll need about 1/4 cup. You can dunk the slices in cold water for 5 minutes to take away the strong bite but keep them nice and crunchy. Pat them dry really well before adding them in.
- Put It All Together:
- Here's the important part - break up one sleeve of saltines into chunky pieces, leaving some bigger bits for texture. Fold everything together gently but don't dawdle. You want some crackers to stay crunchy while others get slightly soft from the dressing.
When I was little, my grandma always told me the secret to any tomato dish was waiting - letting tomatoes get perfectly ripe. She'd put them on her kitchen windowsill until they were just right, and now I do the same thing whenever I make this salad.
When To Serve It
Getting the timing right really matters with this salad. You'll want to eat it within 15-20 minutes after you mix it up, when the crackers have softened a bit but still give you some crunch. I've found this magic moment creates the most satisfying texture.
Customize It
While keeping its Southern roots, this salad can handle some tweaks. Sometimes I toss in fresh corn cut right off the cob, or add cucumber for extra snap. Fresh herbs like basil or dill can totally change the flavor in wonderful ways.
What To Pair It With
This salad works best next to something from the grill or as part of a backyard party spread. I love putting out extra crackers on the side so folks can scoop up all the creamy goodness that's left.
Watch The Chill
Tomatoes at room temperature taste way better than cold ones. Pull them from the fridge at least an hour before making your salad. You won't believe how much better they taste this way.
This simple salad taught me that often the easiest combinations make the most unforgettable dishes. It shows that good cooking isn't always about fancy methods or expensive ingredients - sometimes it's just knowing how to put everyday items together in ways that make people happy.
Frequently Asked Questions
- → How long should chicken breasts cook in a slow cooker?
- Cook for 3-4 hours on high or 4-6 hours on low until tender.
- → Can I tweak the seasonings?
- You can absolutely adjust the herbs and spices to what you like.
- → How many days does cooked chicken keep in the fridge?
- Keep it in the fridge in a sealed container for about 4-5 days.
- → Can the cooked chicken be frozen?
- Definitely! Freeze it inside a sealed container for up to 3 months.
- → Do I need to add liquid to the slow cooker?
- Yes, pour in 1/2 cup of broth to keep the chicken moist during cooking.