Peeling and cutting tomatoes for salads can be tricky, especially if you’re just starting out. The skin of the tomato is soft, and it can be easy to lose some of the tasty flesh while trying to take off the skin. Here’s a simpler way to do it:

Peeling Tomatoes:

1. Blanching Method:

   • Start by boiling water in a pot.
   • Make a small "X" on the bottom of each tomato.
   • Put the tomatoes in the boiling water for about 30 seconds.
   • Quickly move them to a bowl of ice water to stop the cooking.
   • The skin should come off easily, but be careful not to leave them in the hot water too long or they might get mushy.

2. Using a Vegetable Peeler:

   • A sharp peeler can help with smaller tomatoes.
   • However, it can be hard to peel larger tomatoes evenly.

Cutting Tomatoes:

1. Slicing:

   • Use a serrated knife to slice the tomato without squishing it.
   • But even experienced cooks can struggle to get nice, even slices if they press too hard.

2. Dicing:

   • First, cut the tomato into wedges, then chop them into small pieces.
   • Just be careful—you don’t want to cut yourself, and the pieces might come out uneven.

Tips to Make It Easier:

• Practice: The more you use your knife on other vegetables, the better you will get.
• Get the Right Tools: A good serrated knife or a special tomato knife can really help make peeling and cutting easier.

In conclusion, peeling and cutting tomatoes might seem hard at first, but with these techniques, it can become a lot easier!