Vegetarian Tomato and Boiled Egg Salad

Fresh, vibrant, and packed with protein, this Vegetarian Tomato and Boiled Egg Salad is a quick and easy dish that’s perfect for any meal of the day. Juicy cherry tomatoes, crisp cucumber slices, and tangy red onion come together with creamy boiled eggs and a zesty lemon-Dijon dressing, creating a delightful medley of flavors and textures. Finished with a sprinkle of fresh parsley, this salad offers a nutritious and satisfying option for lunch, a light dinner, or even as a colorful side dish at your next gathering. Ready in just 25 minutes, it’s a versatile vegetarian recipe that’s as beautiful as it is delicious.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 pieces Large eggs
• 2 cups Cherry or grape tomatoes
• 1 medium Cucumber
• 0.25 cup Red onion
• 2 tablespoons Fresh parsley
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground

Directions

Step 1

Place the eggs in a saucepan and add enough cold water to cover them by about 1 inch. Bring the water to a boil over medium heat.

Step 2

Once boiling, cover the saucepan and turn off the heat. Allow the eggs to sit in the hot water for 9-12 minutes, depending on your preferred level of doneness.

Step 3

While the eggs are cooking, slice the cherry or grape tomatoes in half and add them to a large mixing bowl.

Step 4

Peel the cucumber and slice it into thin half-moons. Add these to the bowl with the tomatoes.

Step 5

Finely dice the red onion and chop the fresh parsley. Add both to the mixing bowl.

Step 6

Once the eggs are done, transfer them to a bowl of ice water to cool for a few minutes. Peel the eggs and slice them into quarters.

Step 7

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to form the dressing.

Step 8

Gently toss the tomato, cucumber, onion, and parsley mixture with the dressing until evenly coated.

Step 9

Arrange the salad on a serving platter or individual plates and top with the boiled egg quarters.

Step 10

Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad option.

Nutrition Facts

Serving size	(797.7g)

Amount per serving	% Daily Value*
Calories	649.8

Total Fat 50.0g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 1600.7mg	0%
Total Carbohydrate 28.5g	0%
Dietary Fiber 5.7g	0%
Total Sugars 13.3g
Protein 28.8g	0%

Vitamin D 160IU	0%
Calcium 197.8mg	0%
Iron 6.2mg	0%
Potassium 1421.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.3%

Protein: 17.0%

Carbs: 16.8%