Fresh Tomato and Egg Salad
This fresh tomato and boiled egg salad is simple to make, but big on bold flavors.
Servings: 4 servings
Cost: $6
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.