Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chopped Egg and Cucumber and Tomato Salad

Chopped Egg and Cucumber and Tomato Salad

  • Author: Marcus
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Fresh, vibrant, and bursting with flavor, this Chopped Egg and Cucumber and Tomato Salad combines crisp cucumbers, juicy ripe tomatoes, and creamy chopped eggs tossed in a zesty natural dressing. It is a quick, healthy, and delicious meal perfect for light lunches, side dishes, or snacks.

Ingredients

Scale

Salad Ingredients

  • 4 hard-boiled eggs, diced
  • 1 large cucumber, diced
  • 2 cups ripe tomatoes (Roma or cherry), chopped
  • 2 tablespoons fresh parsley or dill, finely chopped

Dressing Ingredients

  • 3 tablespoons extra virgin olive oil (natural)
  • 1 tablespoon fresh lemon juice (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • Salt to taste
  • Black pepper to taste
  • Optional: 1/2 teaspoon natural gelling agent

Optional Add-Ins

  • 1/2 avocado, diced
  • Red chili flakes or finely chopped green chili, to taste
  • 2 tablespoons toasted nuts or seeds (sunflower or pumpkin)
  • 1/4 cup plant-based cheese, crumbled
  • 1 cup fresh greens mix (baby spinach or arugula)
  • Fresh basil, cilantro, or mint for herb variation

Instructions

  1. Prepare the ingredients: Hard boil the eggs and allow them to cool completely before peeling. Dice the eggs into bite-sized pieces. Thoroughly wash the cucumbers and tomatoes, then chop them into uniformly sized chunks for balanced texture.
  2. Mix the salad base: In a large mixing bowl, combine the diced eggs, cucumbers, and chopped tomatoes. Add finely chopped fresh herbs like parsley or dill and mix gently to evenly distribute the flavors.
  3. Whisk the dressing: In a small bowl, whisk together the extra virgin olive oil (natural), fresh lemon juice (natural), apple cider vinegar (natural), salt, and black pepper until fully emulsified. If a thicker dressing is preferred, gently stir in a small amount of natural gelling agent until the desired consistency is reached.
  4. Toss and serve: Pour the dressing over the salad base and toss gently to coat all ingredients evenly. Adjust seasoning if needed. Serve immediately to enjoy the fresh crunch or chill briefly for a cool, refreshing bite.

Notes

  • Use slightly older eggs for easier peeling after boiling.
  • Cut ingredients uniformly to balance texture and improve appearance.
  • Add fresh herbs just before serving to preserve their bright flavor.
  • Toss salad with dressing right before serving to keep cucumbers crisp.
  • Refrigerate for 15-30 minutes if a chilled salad is preferred and flavors to meld.
  • Add salt and pepper gradually, tasting as you go to avoid overseasoning.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No Cooking Required
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 190mg

Keywords: egg salad, cucumber salad, tomato salad, healthy salad, quick salad, vegetarian, protein rich, fresh herbs

Find it online: https://tastysoulkitchen.com/chopped-egg-and-cucumber-and-tomato-salad/