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Chopped Egg and Cucumber and Tomato Salad

Chopped Egg and Cucumber and Tomato Salad

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

Description

Chopped Egg and Cucumber and Tomato Salad is a light, fresh, and nutritious dish combining crisp cucumbers, juicy tomatoes, and perfectly boiled eggs. This vibrant salad is quick to prepare, uses simple fresh ingredients, and offers a delightful mix of textures and flavors perfect for a healthy lunch or a refreshing side.

Ingredients

Scale

Salad

  • 4 hard-boiled eggs, chopped into bite-sized pieces
  • 1 large fresh cucumber, diced
  • 2 ripe tomatoes, diced
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons chopped fresh parsley or cilantro

Dressing

  • 2 tablespoons natural lemon juice
  • 2 tablespoons natural olive oil
  • Salt, to taste
  • Black pepper, freshly cracked, to taste

Instructions

  1. Prepare the eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then simmer for about 10 minutes. Cool the eggs under cold running water, peel, and chop them into bite-sized pieces.
  2. Chop the vegetables: Dice cucumbers and tomatoes into small, uniform pieces so every forkful has a perfect mix. Thinly slice the red onion for a mild crunch and a bit of tang.
  3. Combine ingredients: In a large bowl, toss together the chopped eggs, cucumbers, tomatoes, and onions. Add chopped fresh parsley or cilantro for brightness.
  4. Make the dressing: Whisk natural lemon juice, natural olive oil, salt, and freshly cracked black pepper in a small bowl until combined. Drizzle over the salad and gently toss to coat everything evenly.
  5. Serve fresh: Let the salad sit for 5 minutes to allow flavors to mingle before serving. Enjoy the vibrant medley immediately for best texture and taste.

Notes

  • Do not overcook eggs to avoid rubbery whites; 10 minutes is ideal.
  • Keep cucumbers and tomatoes chilled before chopping to boost freshness.
  • Lightly salt cucumbers before mixing to reduce excess moisture and keep salad crisp.
  • Finely chop herbs to spread flavor evenly throughout the salad.
  • Toss the salad gently with a large fork or spoon to avoid mashing the soft tomatoes or eggs.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No Cooking Required
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 185mg

Keywords: egg salad, cucumber salad, tomato salad, fresh salad, quick salad, healthy salad, easy recipe, vegetarian

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