Spanish Tomato, Cucumber and Pepper Salad with Egg Recipe
This salad is a colorful bowl full of vegetables with hard-boiled egg, a dish you’ll easily find on Spanish family tables in summer. It’s a bit like a Greek salad, but instead of cheese the main protein is egg. It’s perfect as a light dinner or a packed lunch for work.
A simple, home-style Spanish salad that showcases fresh summer vegetables and uses hard-boiled eggs as an easy, affordable protein instead of cheese.
Chef's tips
Don’t overcook the eggs—8–9 minutes is enough for a firm but not dry yolk. If your tomatoes are very juicy, you can remove some of the seeds so the salad doesn’t get too watery.
How to serve
Serve as a light main dish with crusty bread, or as a side for grilled meats or fish. It also works well as part of a cold buffet on hot days.
Ingredients
- tomatoes ripe, medium - 2 piece
- cucumber long, greenhouse - 0.5 piece
- red bell pepper - 0.5 piece
- green bell pepper or yellow - 0.5 piece
- red onion - 0.5 piece
- eggs for hard-boiling - 2 piece
- olive oil preferably extra virgin - 3 tablespoon
- white wine vinegar or red wine vinegar - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
- parsley chopped leaves, optional - 1 tablespoon
Preparation
- Place the eggs in a small pot, cover with cold water, bring to a boil and cook for 8–9 minutes from the moment the water starts boiling. Then rinse with cold water and set aside to cool.
- Wash the tomatoes and cut them into larger cubes or wedges. Wash the cucumber, peel if needed and slice into half-moons.
- Wash the peppers, remove the cores and seeds, slice into strips, then cut into smaller pieces. Peel the red onion and slice into thin slivers.
- In a large bowl, mix the olive oil, vinegar, a pinch of salt and pepper until you have a simple dressing.
- Add the tomatoes, cucumber, peppers and onion to the bowl. Gently toss so the vegetables are coated in the dressing.
- Peel the eggs, cut into quarters or eighths and add to the salad. You can gently mix them with the vegetables or arrange them on top.
- Sprinkle everything with chopped parsley, taste and season with more salt or pepper if needed.
- Serve right away or after briefly chilling in the fridge.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku i zjedz najlepiej następnego dnia; jajka mogą lekko zabarwić się od warzyw, ale nadal będą dobre do jedzenia.
