• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Red Spatula logo
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Salads

    Fresh Tomato and Egg Salad

    Published: Nov 17, 2024 · Modified: Jan 10, 2025 by Amy Sandidge · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    If you are looking for a salad that showcases simplicity and big flavor, you need to give this fresh tomato and egg salad a try. This is the kind of dish that can work as a side dish or even a light meal. You can easily put this dish together in under 30 minutes and I am going to show you how.

    Fresh tomato salad with boiled eggs on the top in a white ceramic bowl with a floral napkin on the side.

    Herb bread crumbs

    I recently purchased Erin French's "Big Heart Little Stove", and it has quickly moved into a favorite spot in my cookbook collection. One of the foods I tried that was new to me was her herbed bread crumbs. While they aren't hard to make, they will be the most time-consuming part of this dish. But trust me, it is worth it in this recipe. I love the crunch and flavor with the soft tomatoes and boiled eggs. More on how to make these below.

    Herb bread crumbs poured out on a piece of parchment paper.

    Ingredients

    • Fresh tomatoes- you can use any type of tomatoes you like, my personal favorites are cherry tomatoes or grape tomatoes for their sweetness.
    • Shallots- You can also use white or yellow onions if you like, but I recommend trying this salad first with shallots.
    • White wine vinegar and red wine vinegar- rice vinegar or plain white vinegar can also be used. It will be used to pickle the shallots and to drizzle over the salad.
    • Olive oil- be sure and use extra virgin olive oil.
    • Fresh dill, parsley, and green onions- you can use dried herbs, but the flavor of fresh herbs is best with fresh tomatoes.
    • Crusty bread or roll- This should be slightly dry as we will be using it to make breadcrumbs with it.
    • Eggs- for the boiled eggs.
    • Salt and pepper

    How to make

    You will have 3 things to prep for the salad that takes a little time, so start one right after another as they all take about 10-15 minutes.

    Herb breadcrumbs

    While these are optional, I think you will love the flavor and crunch they add to the salad. They are not complicated but do take some time, so be sure and start them early.

    Break up your stale bread and add it to a food processor. To this, add the green onions and parsley. Pulse until the bread is broken up and well combined with the herbs. Pour it onto a parchment-lined baking sheet. Bake for 10-15 minutes until the breadcrumbs are crispy. Remove and let them cool.

    Herb bread crumbs in a small red food processor.
    Herb bread crumbs poured out on a piece of parchment paper.

    Boil the eggs

    While the breadcrumbs are drying out, boil your eggs. If you don't have a tried and true method, let me share mine. Add the eggs to cool water, then heat over high heat. Once it comes to a boil, reduce the heat to medium and boil for 7 minutes.

    Drain the water and run cold water over the eggs for 5-7 minutes to cool them. Peel the eggs, chop them, and set them aside.

    Pickled Shallots

    This is optional as well, but I prefer it on my salads. Thinly slice your shallots and add them to a ramekin. Cover with white wine vinegar and let them sit like this for 10-15 minutes. Drain before you use them in the salad.

    Pickled shallots in a white ramekin.

    Putting the salad together

    Once the breadcrumbs and eggs are done, it is time to put it all together. Add the cut tomatoes and drained shallots to the serving dish. Drizzle with the white wine vinegar and olive oil. Next, add the chopped dill and the boiled eggs in the middle. Sprinkle all of it generously with salt and ground black pepper.

    NOTE: The olive oil and vinegar are only drizzled over the tomatoes and shallots. I do this so the eggs, dill, and breadcrumbs don't get soggy.

    RIGHT before serving, do not add them too early, sprinkle over the herbed breadcrumbs. They will get soggy if you add them on too early, so hold off until right before serving. I also like to set this on the table for serving as well, in case anyone wants to add more.

    Cut tomatoes on a white cutting board with pickled shallots on the side.
    Woman pouring red wine vinegar over a fresh tomato salad.
    Fresh tomato salad with boiled eggs on top in a ceramic bowl.

    Homemade crackers recipes

    I love pairing this fresh salad with homemade crackers. Sure, they are time-consuming, but so worth it. Rye seeded crackers are easy to make and perfect for this salad. My rustic einkorn olive oil crackers are another simple cracker with delicious crispy flavor. My whole wheat crackers are also a good option. They are crispy and so yummy!

    Fresh tomato and boiled eggs salad in a white ceramic bowl.

    Fresh Tomato and Egg Salad

    Amy Sandidge
    This fresh tomato and boiled egg salad is simple to make, but big on bold flavors.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Salad
    Cuisine American
    Servings 4 servings

    Ingredients
      

    Herb bread crumbs

    • 1 cup stale cubed bread- 2-inch cubes
    • 2 tablespoons green onions
    • 1 tablespoons fresh parsley

    Salad ingredients

    • 4-5 cups sliced tomatoes
    • ⅓ cup shallots
    • ⅓ cup white wine vinegar
    • 1 tablespoons chopped fresh dill
    • 6 boiled eggs- peeled and chopped
    • 2 tablespoons red wine vinegar
    • 2 tablespoons extra virgin olive oil
    • salt and pepper to taste

    Instructions
     

    Herb bread crumbs

    • Add the bread crumbs, green onion, and parsley to a food processor. Pulse until the bread is broken up and the herbs well blended. Pour onto a parchment-lined baking sheet and bake at 275 degrees for about 7-10 minutes. You want them to be dried and crunchy. When it is done, set it aside to cool.

    Pickled shallots

    • Once the breadcrumbs are in the oven, place the sliced shallots in a ramekin. Pour the white wine vinegar over the shallots and set them aside for 10-15 minutes.

    Assembly

    • Once the eggs are ready, breadcrumbs dried, and shallots are quick pickled, it is time to prepare the salad.

    Video

    Keyword boiled egg, breadcrumbs, fresh dill, parsley, shallots, tomato
    Tried this recipe?Let us know how it was!
    • Salads
    • Skillet
    « Cucumber And Egg Salad {Boiled Eggs}
    Honey Mustard Vinaigrette {Stone Ground Mustard} »

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

    More about me →

    Popular

    • Slices of grilled stuffed pork tenderloin on a white plate.
      Grilled Stuffed Pork Tenderloin
    • Breakfast Oat Groats Instant Pot Recipe
    • Virgin pina colada with a drink umbrella and pineapple wedge on it.
      Virgin Pina Colada Recipe- with Coconut Milk
    • Lemon curd in small mason jars with fresh lemons on the side.
      The Best Thick Lemon Curd
    • Facebook
    • Instagram
    • Pinterest

    Subscribe

    Are Whole Grains and Carbs the Big Bad Wolf?

    Subscribe and find out. I will be sending out weekly or biweekly updates on recipes I am creating!

    Thank you for subscribing!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 A Red Spatula

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required