Spanish Tomato, Cucumber and Pepper Salad with Egg Recipe
This salad is a colorful bowl full of vegetables with hard-boiled egg, a dish you’ll easily find on Spanish family tables in summer. It’s a bit like a Greek salad, but instead of cheese the main protein is egg. It’s perfect as a light dinner or a packed lunch for work.
A simple, home-style Spanish salad that showcases fresh summer vegetables and uses hard-boiled eggs as an easy, affordable protein instead of cheese.
Chef's tips
Don’t overcook the eggs—8–9 minutes is enough for a firm but not dry yolk. If your tomatoes are very juicy, you can remove some of the seeds so the salad doesn’t get too watery.
How to serve
Serve as a light main dish with crusty bread, or as a side for grilled meats or fish. It also works well as part of a cold buffet on hot days.
Ingredients
- tomatoes ripe, medium - 2 piece
- cucumber long, greenhouse - 0.5 piece
- red bell pepper - 0.5 piece
- green bell pepper or yellow - 0.5 piece
- red onion - 0.5 piece
- eggs for hard-boiling - 2 piece
- olive oil preferably extra virgin - 3 tablespoon
- white wine vinegar or red wine vinegar - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
- parsley chopped leaves, optional - 1 tablespoon
Preparation
- Place the eggs in a small pot, cover with cold water, bring to a boil and cook for 8–9 minutes from the moment the water starts boiling. Then rinse with cold water and set aside to cool.
- Wash the tomatoes and cut them into larger cubes or wedges. Wash the cucumber, peel if needed and slice into half-moons.
- Wash the peppers, remove the cores and seeds, slice into strips, then cut into smaller pieces. Peel the red onion and slice into thin slivers.
- In a large bowl, mix the olive oil, vinegar, a pinch of salt and pepper until you have a simple dressing.
- Add the tomatoes, cucumber, peppers and onion to the bowl. Gently toss so the vegetables are coated in the dressing.
- Peel the eggs, cut into quarters or eighths and add to the salad. You can gently mix them with the vegetables or arrange them on top.
- Sprinkle everything with chopped parsley, taste and season with more salt or pepper if needed.
- Serve right away or after briefly chilling in the fridge.
Storage
No storage information available for this dish.
This salad brings to mind relaxed Spanish summer evenings, when dinner is simple, cool and full of fresh vegetables. It’s one of those dishes that taste best when you use really ripe, seasonal produce.
