Salads are especially relevant in the summer season, when you do not want to overload the stomach with heavy food. This recipe will show you how to make a light and tasty salad with tomatoes, eggs and onions.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Summer is a long-awaited time for every woman. After all, this is not only vacation, sea tanning and sunbathing. This is a great opportunity to get in shape and get rid of extra pounds without harm to health. At such moments, housewives are helped by recipes rich in summertime products, such as cucumbers, tomatoes, young cabbage, herbs, fruits … Today we will consider one of the simple options for making a light, juicy and figure-free salad of eggs, tomatoes and onions. It diversifies the summer menu and will delight you with an extravaganza of taste.
By combining tomatoes with different ingredients in salads, you can get different flavors, ranging from spicy to savory. In addition, dressing is of considerable importance in salads. Many housewives are faced with a difficult task in front of her choice. This largely depends on the greenery. Dill and parsley are best combined with mayonnaise or sour cream, lettuce leaves with oil-vinegar sauce, and celery is best seasoned with lemon juice. There are actually many variations, both simple and complex.
When preparing this salad, do not forget to serve it immediately after cutting. Because the tomatoes will let juice out, making the salad watery. For this reason, tomatoes for salads should be firm but ripe. For example, many people enjoy using cherry or cream varieties. They are dense, sweet and look beautiful in salads.
- Caloric content per 100 g - 93 kcal.
- Servings - 2
- Cooking time - 10 minutes, plus time for boiling and cooling eggs
Ingredients:
- Tomatoes - 1 pc.
- Dill - bunch
- Eggs - 2 pcs.
- Green onions - bunch
- Salt - a pinch
- Mayonnaise - for dressing
Step by step preparation of salad with tomatoes, eggs and onions:
1. Wash green onions and pat dry with a paper towel. Finely chop it with a sharp knife and put it in a salad bowl.
2. Wash the dill, dry it, chop finely and add to the green onion.
3. Rinse firm and dense tomatoes, wipe dry with a cotton towel and cut into large cubes. Send it to the salad bowl after the dill. Do not chop the tomatoes very finely, because they are very watery.
4. Pre-boil the eggs to a cool consistency, dip in cold water to cool, peel and cut into medium-sized cubes. To boil them, place the eggs in a saucepan of cold water and place them on the stove over medium heat. After boiling, reduce heat and cook for 8 minutes. This process can be done in advance, for example, in the evening or in the morning. Then it will take very little time to cook the salad.
5. Season salad with mayonnaise and salt and stir. But remember that salt provokes liquid discharge from tomatoes. Therefore, do this just before serving the salad.
See also a video recipe on how to make a puff salad with tomatoes, cheese and an egg.
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