Tangy Tomato and Egg Salad
Tangy Tomato and Egg Salad
This delightful recipe comes from the personal cookbook of my inventive mother-in-law. What sets this tomato and egg salad apart is its unique twist – it skips the use of oil and lets the vinegar shine, complemented by a hint of sugar for balance.
Ingrediënten
Serves 4 / Preparation: At least 2 hours in advance
- ¼ cup red wine vinegar
- 4 teaspoons sugar
- Salt to taste
- Freshly ground black pepper to taste
- 2 large hard-boiled eggs each cut into 4 wedges
- 3 medium tomatoes each cut into 4 wedges
- 1 small onion thinly sliced
- 1 tablespoon finely chopped fresh flat-leaf parsley for garnish
Instructies
- In a salad bowl, whisk together the red wine vinegar, sugar, and season with salt and freshly ground black pepper to taste.
- The balance of vinegar and a touch of sugar adds a tangy and sweet depth to the salad.
- Gently fold in the hard-boiled egg wedges, tomato wedges, and thinly sliced onion.
- The combination of these ingredients creates a harmonious and flavorful salad.
- Refrigerate the salad for at least 2 hours to allow the flavors to meld and develop.
- The chilling also enhances the refreshing quality of the salad.
- Just before serving, sprinkle the Tangy Tomato and Egg Salad with finely chopped fresh flat-leaf parsley.
- This adds a touch of freshness and color to the dish.
Notes / Tips / Wine Advice:
Enjoy your Tangy Tomato and Egg Salad – a unique and refreshing variation of this classic salad!
