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Chopped Egg and Cucumber and Tomato Salad

Chopped Egg and Cucumber and Tomato Salad

  • Author: Samuel
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Chopped Egg and Cucumber and Tomato Salad is a fresh, wholesome, and vibrant dish combining creamy chopped eggs, crisp cucumbers, and juicy ripe tomatoes. This nutritious and adaptable salad is perfect for a light lunch, colorful side, or quick meal packed with natural flavors and wholesome ingredients.

Ingredients

Scale

Main Ingredients

  • 4 fresh eggs, boiled and chopped
  • 1 medium cucumber, diced
  • 2 ripe tomatoes, diced with excess juice removed

Dressing

  • 2 tablespoons extra virgin olive oil (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon mustard (natural) (optional)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Prepare the Eggs: Start by boiling fresh eggs until hard-cooked, about 10 minutes. Once cooled, peel and chop them into bite-sized pieces that complement the salad’s chunky texture.
  2. Chop the Vegetables: Rinse cucumbers and tomatoes thoroughly. Dice the cucumber into small cubes that maintain crunch. Chop tomatoes similarly, ensuring removal of any excess juice so the salad stays crisp.
  3. Mix the Dressing: In a small bowl, whisk together extra virgin olive oil (natural), apple cider vinegar (natural), a pinch of salt, pepper, and a teaspoon of mustard (natural) if using. Fresh herbs like basil and parsley can be finely chopped and stirred into the dressing for an aromatic boost.
  4. Toss and Combine: In a large mixing bowl, gently combine the chopped eggs, cucumbers, and tomatoes. Pour the dressing over the salad and toss lightly to coat everything evenly without mashing the ingredients.
  5. Serve or Chill: The salad can be served immediately for fresh crispness, or chilled for 15 to 20 minutes to let the flavors meld beautifully. Adjust seasoning before serving if needed.

Notes

  • Avoid overcooking eggs to keep them creamy and tender.
  • Drain tomatoes well to reduce excess moisture for better crunch.
  • Chill cucumbers and tomatoes beforehand to enhance freshness.
  • Mix dressing ingredients separately for even flavor distribution.
  • Use fresh herbs to elevate aroma and overall taste.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling and mixing
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 3g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 185mg

Keywords: egg salad, cucumber salad, tomato salad, healthy salad, quick salad, plant-based salad, nutritious side dish

Find it online: https://quicktastykitchen.com/chopped-egg-and-cucumber-and-tomato-salad/