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Tomatoes – Eggs – Salad

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Ingredients for 4 servings:

  • 500 g tomatoes
  • 6 eggs, hard boiled
  • 12 olives, black
  • 3 tbsp oil
  • 2 tbsp vinegar
  • 1 tbsp onion(s), finely chopped
  • 1 tsp basil, finely chopped
  • Salt
  • pepper
  • 1 bunch dill, finely chopped

Instructions

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

Wash the tomatoes and peel the eggs. Cut both into eighths. Pit and quarter the olives. Mix loosely. Whisk the oil with the vinegar and onions and stir in the basil. Season with salt and pepper and stir into the salad. Let it marinate for a while and sprinkle with finely chopped dill before serving.

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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.

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