Vegetarian Tomato and Boiled Egg Salad
Brighten up your table with this vibrant Vegetarian Tomato and Boiled Egg Salad, a wholesome and refreshing dish that’s perfect for a light lunch or a nutritious side. Featuring juicy cherry tomatoes, crisp cucumber, tangy red onion, and fresh parsley, this colorful salad is elevated with perfectly boiled eggs that add a satisfying dose of protein. Tossed in a zesty homemade dressing of olive oil, lemon juice, and Dijon mustard, every bite is bursting with flavor. Simple to prepare in under 30 minutes and packed with fresh ingredients, this recipe ensures a healthy and visually stunning addition to any meal. Serve it chilled or at room temperature for an easy, crowd-pleasing option!
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 2 cups Cherry or grape tomatoes
- 1 medium Cucumber
- 0.25 cup Red onion
- 2 tablespoons Fresh parsley
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Place the eggs in a saucepan and add enough cold water to cover them by about 1 inch. Bring the water to a boil over medium heat.
Once boiling, cover the saucepan and turn off the heat. Allow the eggs to sit in the hot water for 9-12 minutes, depending on your preferred level of doneness.
While the eggs are cooking, slice the cherry or grape tomatoes in half and add them to a large mixing bowl.
Peel the cucumber and slice it into thin half-moons. Add these to the bowl with the tomatoes.
Finely dice the red onion and chop the fresh parsley. Add both to the mixing bowl.
Once the eggs are done, transfer them to a bowl of ice water to cool for a few minutes. Peel the eggs and slice them into quarters.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to form the dressing.
Gently toss the tomato, cucumber, onion, and parsley mixture with the dressing until evenly coated.
Arrange the salad on a serving platter or individual plates and top with the boiled egg quarters.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad option.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 13.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1422 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
