Tomato, cucumber and egg salad is a very simple, tasty, light, yet satisfying dish. Products for it can be easily found on store shelves all year round. It is not difficult to prepare it, and most importantly - quickly.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Summer is a long-awaited time for all housewives. After all, this is not only a period of vacations and golden tan, but also a great opportunity to bring your figure into shape without much harm. Summer recipes with seasonal vegetables like cucumbers, tomatoes, cabbage, herbs and fruits help with this. I propose to consider the recipe for a delicious light salad of juicy vegetables that do not harm the figure at all. The main ingredients of this dish are: tomatoes and green onions, which will diversify the summer menu and delight you with an extravaganza of taste.
This salad can have a huge number of interpretations. For example, add ham, cheese, fresh cucumber and other ingredients to the composition. After all, the combination of a fresh cucumber and a boiled egg is already a classic of the culinary genre. You can also diversify the salad recipe by adding fresh radish, which will look very original and will not spoil the taste in any way. This dish can be served as a side dish for the main course for lunch or dinner. The salad is perfectly absorbed by the body and does not harm the figure in any way. Since tomatoes are a low-calorie dietary product, and eggs do not make you feel hungry. Therefore, this salad is nutritious and satisfying, from which it can be consumed on fasting days.
- Calorie content per 100 g - 55 kcal.
- Servings - 2
- Cooking time - 10 minutes for boiling eggs, 10 minutes for cooking
Ingredients:
- Eggs - 2 pcs.
- Tomatoes - 1 pc.
- Green onions - bunch
- Mayonnaise - for dressing
- Salt - pinch or to taste
Step by step preparation of salad with tomatoes, green onions and eggs:
1. Wash green onions, pat dry with a paper towel and chop finely.
2. Wash the tomato, dry it with a cotton towel and cut into slices of any size.
3. Dip the eggs in a saucepan with cold water, boil and simmer for 8 minutes. Then transfer to a container with ice water and leave to cool completely. Then peel and cut into medium sized cubes.
4. Put all the products in a bowl, salt and season with mayonnaise. Do not pour a lot of mayonnaise so that the salad does not turn out to be too watery. Stir the ingredients, refrigerate for 10 minutes, and serve the salad to the table.
See also a video recipe on how to make an easy tomato and cucumber salad with an egg.
