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Chopped Egg and Cucumber and Tomato Salad

Chopped Egg and Cucumber and Tomato Salad

  • Author: Christopher
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Chopped Egg and Cucumber and Tomato Salad is a light, nutritious dish bursting with fresh flavors. Combining creamy hard-boiled eggs with crisp cucumbers, juicy ripe tomatoes, and aromatic herbs, this easy-to-make salad is perfect for a quick lunch, refreshing side, or picnic favorite. It offers vibrant flavors, wholesome nourishment, and versatile options to suit your taste and dietary preferences.

Ingredients

Scale

Salad Ingredients

  • 4 hard-boiled eggs, peeled and chopped
  • 1 large cucumber, diced
  • 2 ripe tomatoes, diced
  • 1 small red onion, finely chopped
  • 2 tablespoons fresh parsley, finely chopped

Dressing Ingredients

  • 2 tablespoons fresh lemon juice (natural)
  • 3 tablespoons olive oil (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the ingredients: Hard boil the eggs by cooking them for exactly nine minutes. Peel and chop them into bite-sized pieces. Wash the cucumbers and tomatoes thoroughly. Dice the cucumbers and tomatoes evenly for balanced flavor in every bite. Finely chop the red onion and parsley to sprinkle freshness throughout the salad.
  2. Mix the dressing: In a small bowl, whisk together fresh lemon juice (natural), olive oil (natural), vegetarian Worcestershire sauce (natural), salt, and pepper to create a light vinaigrette that binds the flavors.
  3. Combine all ingredients: Gently fold the chopped eggs, cucumbers, tomatoes, red onion, and parsley into a large bowl. Pour the dressing over and toss everything until evenly coated, making sure each ingredient absorbs the zesty dressing without becoming soggy.
  4. Chill and serve: Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld and enhance freshness, resulting in a delightful eating experience.

Notes

  • Cook eggs for nine minutes to achieve firm yet creamy yolks.
  • Dice vegetables uniformly for consistent texture and flavor balance.
  • Salt cucumber pieces lightly and let sit for 10 minutes to reduce excess moisture.
  • Use ripe tomatoes and fresh herbs for optimal taste and aroma.
  • Adjust salt and pepper gradually after combining ingredients to avoid over-seasoning.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No-cook
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 185mg

Keywords: chopped egg salad, cucumber tomato salad, fresh salad, quick lunch, healthy salad, vegetarian salad, nutritious side dish

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