This no-cook Greek-style salad combines hard-boiled eggs with ripe tomatoes, white cheese, and olive oil, then chills in the refrigerator. Resting it for a while helps the flavors meld, and it packs easily for a trip.
Toss the coarsely chopped tomatoes with a pinch of salt and place them in a strainer. Let them drain for 10 minutes.
Gently toss the drained tomatoes, quartered eggs, white cheese, red onion, and black olives in a large bowl.
Add the olive oil, thyme, and salt and stir gently. Cover and refrigerate for at least 1 hour.
After salting the tomatoes, place them in a strainer to drain off excess liquid or the salad will become watery. Chill the salad for at least 1 hour so the flavors have time to meld. Contains egg and dairy (white cheese).
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