Tomato and egg salad

Ingredients for 4 servings:

• 4 eggs, hard-boiled and cooled
• 4 tomatoes
• 1 jar capers, small
• 1 bunch of chives
• 3 tbsp extra virgin olive oil
• 1 tsp mustard, hot
• 1 dashes lemon juice, depending on the acidity of the tomato puree
• salt and pepper
• 1 pinch of sugar, or a little honey to taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious salad preparation, in which the tomato slime also finds its use in the dressing

Peel the hard-boiled eggs and cut into small cubes. Wash the tomatoes thoroughly, quarter them, remove the slime and seeds, and place them in a sieve to drain. Dice the tomato flesh finely. Drain the capers and chop coarsely if necessary. Finely chop the chives. For the salad dressing, squeeze out the tomato slime in a sieve, stir in the mustard, and season with sugar or honey, salt, and pepper. Add a squeeze of lemon juice, if desired. Whisk in the olive oil and then toss in a bowl with the remaining salad ingredients. Note: This salad goes very well with baguette and asparagus, and makes a great side dish for grilling. If you can only get extremely salty capers, it is advisable to soak them briefly in water. For those who don’t like capers, the salad also tastes great with finely diced gherkins.