in Recipes

Colorful summer salad with cheese and egg

updated

Spread the love

Ingredients for 2 servings:

  • 2 eggs
  • 2 tomatoes
  • ½ cucumber(s)
  • 1 bell pepper(s)
  • 1 onion(s)
  • 1 small iceberg lettuce or lettuce
  • 1 tsp mixed herbs (frozen)
  • 4 tbsp olive oil
  • 2 tbsp vinegar
  • 50 g cheese, grated
  • salt and pepper
  • Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Boil the eggs for 10 minutes. Rinse, peel, and cut into eighths. Wash the tomatoes and cut into small pieces. Peel the cucumber and cut into small sticks. Trim the bell pepper and finely dice. Peel the onion and dice very finely. Trim the lettuce and tear it into bite-sized pieces. Place all the vegetables in a bowl. Mix, then fold in the herbs and cheese. For the dressing, mix the oil, vinegar, pepper, salt, sugar, and the same amount of water well (this works best in a shaker). Pour over the salad, stir, and serve. Serve with baguette. A perfect summer lunch—very light and refreshing.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sauerkraut with bacon

Appenzeller cheese noodles