Description
Chopped Egg and Cucumber and Tomato Salad is a fresh, vibrant, and quick recipe combining creamy chopped hard-boiled eggs with crisp cucumber and juicy tomatoes. This nutritious and colorful salad is perfect as a light meal or a side dish, ready in under 15 minutes using simple, fresh ingredients.
Ingredients
Scale
Salad Ingredients
- 4 hard-boiled eggs, peeled and chopped
- 1 medium cucumber, diced into small cubes
- 2 medium tomatoes, quartered
- 1/4 cup red onion, finely sliced
- 2 tablespoons fresh parsley or cilantro, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Eggs: Start by hard boiling the eggs. Place them in a pot with enough water to cover, bring to a gentle boil, then simmer for about 10 minutes before chilling in cold water. Once cooled, peel and chop them into bite-sized pieces.
- Chop the Vegetables: While the eggs are boiling, rinse your cucumbers and tomatoes. Dice the cucumber into small cubes and quarter the tomatoes. Finely slice the red onion to add a subtle crunch and flavor contrast.
- Mix the Ingredients: In a large bowl, combine the chopped eggs, cucumber, tomatoes, and red onion. Add the chopped parsley or cilantro for an herbal touch that brightens the salad.
- Dress the Salad: Drizzle olive oil and apple cider vinegar over the mixed ingredients. Season generously with salt and black pepper to taste. Toss gently to combine everything evenly without mashing the ingredients.
- Let It Rest: Allow the salad to sit for about 10 minutes before serving so the flavors meld together nicely, making every bite more flavorful.
Notes
- Use the freshest vegetables you can find for the best flavor and texture.
- Do not overcook the eggs to avoid dry yolks; cook just until firm and creamy.
- Chop all ingredients evenly to ensure the perfect bite every time.
- Add dressing gradually to avoid a soggy salad.
- Chill the salad before serving to enhance its refreshing quality.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 185mg
Keywords: egg salad, cucumber salad, tomato salad, quick salad, healthy salad, protein salad, vegetarian salad
