PURPOSE: To obtain a new tomato salad causing no viscosity in texture, having an excellent flavor, not becoming watery even by using tomato by solidifying tomato pieces and tomato juice with a gelatinizing agent to give solid pieces and dressing the solid pieces with an oil-in-water type emulsion food.

CONSTITUTION: Tomato pieces made into a die state, sliced state, etc., and tomato juice produced in thinly cutting tomato are solidified with 1-3% gelatinizing agent such as agar or gelatin and solidified to give solid pieces, which are dressed with an oil-in-water type emulsion food such as mayonnaise or emulsion type dressing to give the objective tomato salad.