Description

The Chopped Egg and Cucumber and Tomato Salad is a refreshing, vibrant, and satisfying dish combining crisp cucumbers, juicy tomatoes, and protein-packed chopped eggs. Perfect as a light meal, side dish, or appetizer, this easy-to-prepare salad offers fresh flavors and a nutritious boost with customizable options to suit your taste.

Ingredients

Scale

Main Ingredients

2 firm fresh cucumbers
3 ripe tomatoes
4 hard-boiled eggs
3 tablespoons extra virgin olive oil (natural)
2 tablespoons lemon juice (natural)
2 tablespoons fresh herbs (parsley, dill, or basil), chopped
Salt to taste
Freshly ground black pepper to taste

Optional Ingredients

1 cup cherry tomatoes, halved
1/4 cup crumbled plant-based cheese
1 small chili or 1/4 teaspoon cayenne pepper (for spicy kick)
2 tablespoons toasted nuts (almonds or walnuts)
1/2 cup cooked chickpeas or grilled chicken, diced
2 tablespoons plant-based yogurt mixed with fresh herbs (for creamy dressing)

Instructions

Prepare Your Vegetables: Wash and dry the cucumbers and tomatoes thoroughly. Peel the cucumbers if desired, then chop them into small, even pieces. Slice the tomatoes into bite-sized chunks or halve the cherry tomatoes for even bite distribution.
Chop the Eggs: Hard boil your eggs for about 9 minutes, cool them, and chop finely. Ensure the egg pieces are consistent in size to blend seamlessly in the salad.
Mix the Salad: In a large bowl, combine the chopped cucumbers, tomatoes, and eggs. Sprinkle in freshly chopped herbs such as parsley or dill. Gently toss everything to mix evenly.
Dress and Season: Drizzle extra virgin olive oil (natural) and lemon juice (natural) over the salad. Season with salt and freshly ground black pepper to taste. Toss once more to ensure the dressing coats each piece beautifully.
Serve Fresh: Enjoy the salad immediately to savor its fresh crunch and vibrant flavors. Optionally, garnish with crumbled plant-based cheese for an added creamy touch.

Notes

Do not overcook eggs; around 9 minutes is ideal for perfect texture.
Drain excess juice from tomatoes to prevent the salad from becoming watery.
Refrigerate the salad for 30 minutes before serving for flavors to meld beautifully.
Use fresh herbs to elevate the salad’s aroma and taste.
Toss the salad gently to maintain the shape and texture of each ingredient.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: No cooking required
Cuisine: International

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 4g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 9g
Cholesterol: 185mg

Keywords: egg salad, cucumber salad, tomato salad, healthy salad, protein salad, easy salad, plant-based cheese salad