Spanish Tomato, Cucumber and Hard-Boiled Egg Salad Recipe
A simple salad with tomatoes, cucumber and hard-boiled egg reminiscent of Spanish summer salads served with lunch instead of soup. It’s a bit like a Greek salad, but without cheese and olives, and with egg that makes it more filling. Perfect for hot days when you don’t feel like cooking anything complicated.
This salad combines the freshness of Mediterranean vegetables with the satisfying richness of hard-boiled eggs, giving you a light but filling dish that comes together in minutes and is perfect for hot weather.
Chef's tips
Use very ripe, flavorful tomatoes and good-quality olive oil—the simplicity of the recipe means every ingredient matters. Don’t overdress the salad; it should be lightly coated, not swimming in dressing.
How to serve
Serve in a shallow bowl so the colorful ingredients are visible. Pair with crusty bread to soak up the juices, or add a small portion of grilled fish or chicken on the side for a complete meal.
Ingredients
- tomatoes medium, ripe - 3 pieces
- greenhouse cucumber - 0.5 pieces
- eggs hard-boiled - 2 pieces
- red onion small quarter - 0.25 pieces
- olive oil - 2 tablespoons
- white wine vinegar - 1 tablespoon
- salt to taste
- black pepper to taste
- parsley chopped - 1 tablespoon
Preparation
- Place the eggs in a small pot, cover with cold water and bring to a boil. From the moment the water starts boiling, cook for 8–9 minutes so they are hard-boiled. Then transfer them to a bowl of cold water to make them easier to peel.
- Wash the tomatoes and cut them into larger cubes or wedges. Wash the cucumber; if the skin is tough, peel it partially or completely, then slice into half-moons.
- Peel the onion and slice it into very thin slivers. If it is very sharp, you can cover it with cold water for a minute and drain to mellow the flavor.
- Peel the eggs and cut them into quarters or thicker slices.
- In a bowl, mix the olive oil, vinegar, a pinch of salt and pepper. Whisk with a fork until the dressing is emulsified.
- Add the tomatoes, cucumber and onion to the bowl. Gently toss so the vegetables are coated with the dressing.
- Arrange the egg pieces on top, sprinkle with chopped parsley and a little more pepper.
- Serve immediately or after briefly chilling in the fridge if you prefer the salad well chilled.
Storage
Sałatkę najlepiej zjeść tego samego dnia, bo pomidory puszczają sok, a ogórek mięknie. Jeśli coś zostanie, przechowuj w lodówce i zjedz następnego dnia jako dodatek do kanapek.
