Description

A vibrant, healthy, and refreshing Chopped Egg, Cucumber, and Tomato Salad that combines simple ingredients into bold flavors and satisfying crunch. Perfect as a light lunch, side dish, or picnic meal, this salad uses boiled eggs, fresh cucumbers, ripe tomatoes, and aromatic herbs tossed in a natural olive oil and apple cider vinegar dressing.

Ingredients

Scale

Main Ingredients

4 boiled eggs, chopped coarsely
2 cups cucumbers, diced
2 cups tomatoes, diced
1/2 cup red onion, thinly sliced
1/4 cup fresh herbs (parsley or dill), roughly chopped

Dressing

3 tablespoons extra virgin olive oil (natural)
1 tablespoon apple cider vinegar (natural)
1 teaspoon mustard (natural)
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare the Eggs: Start by boiling the eggs until they are firm but tender, usually about 9-10 minutes. Once cool, peel and chop them coarsely to maintain a nice texture in the salad.
Chop the Vegetables: Dice the cucumbers and tomatoes into bite-sized pieces and finely slice the red onion. Aim for uniform sizes so every forkful has a balance of fresh flavors.
Combine Fresh Herbs: Roughly chop your choice of fresh herbs like parsley or dill and add them to the mix. Herbs are what bring this salad alive with an irresistible fresh aroma.
Make the Dressing: In a small bowl, whisk together extra virgin olive oil (natural), apple cider vinegar (natural), mustard (natural), salt, and freshly ground black pepper. Whisk until the dressing is smooth and emulsified.
Toss the Salad: Gently fold the chopped eggs and vegetables together in a large bowl, then drizzle the dressing over the top. Toss lightly to ensure everything is evenly coated without breaking the eggs.

Notes

Using ripe tomatoes and crunchy cucumbers makes a noticeable difference in flavor.
Slightly softer boiled eggs add a creamier texture, so watch your timing closely.
Start with less apple cider vinegar and adjust to taste for the perfect tang.
Let the salad rest in the fridge for 15-20 minutes before serving to allow flavors to meld.
Use a sharp knife for clean cuts to keep vegetables looking fresh and appealing.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: No Cooking
Cuisine: International

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 3g
Sodium: 150mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 8g
Cholesterol: 180mg

Keywords: egg salad, cucumber salad, tomato salad, healthy salad, quick salad, protein salad, plant-based dressing, refreshing side