Tomato and Hard-Boiled Egg Salad
A simple, vibrant salad of ripe yellow tomatoes and hard-boiled eggs, dressed with olive oil and fresh basil. Perfect for a light lunch or side dish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 280
- Protein
- 13g
Ingredients
- 4 medium yellow tomatoes
- 4 large eggs
- 10 leaves fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Place the 4 eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
- 2
Drain the eggs and cool under cold running water for 2 minutes. Peel and slice into 1/4-inch rounds.
- 3
Slice the 4 yellow tomatoes into 1/4-inch rounds. Arrange the tomato and egg slices on a serving platter, alternating them.
- 4
Tuck the 10 basil leaves among the tomato and egg slices. Drizzle with the 2 tablespoons olive oil.
- 5
Sprinkle with the 1/2 teaspoon salt and 1/4 teaspoon black pepper. Serve immediately.
- 6
For extra flavor, add a pinch of dried oregano or a splash of balsamic vinegar if you have them.
Tools you’ll need
- saucepan
- serving platter
- knife
- cutting board
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