Greek-style tomato and egg salad is a no-cook meze made by folding ready-boiled eggs together with ripe tomato, white cheese and olive oil, then letting it rest in the fridge. The long rest lets the flavours meld and it packs neatly into a lunchbox for travel.
Toss the chopped tomatoes with a pinch of salt, place in a colander and let them drain for 10 minutes.
Gently combine the drained tomatoes, quartered eggs, white cheese, red onion and black olives in a large bowl.
Add the olive oil, oregano and salt and toss lightly, then cover and chill in the fridge for at least 1 hour.
Salt the tomatoes and drain them in a colander, or the salad will turn watery. Rest the salad for at least 1 hour, since serving it right after mixing does not give the flavours time to settle. Allergens: contains egg, milk and dairy (white cheese).
Placing thick slices of feta on top instead of crumbling white cheese in gives the salad a more striking presentation; reduce the salt by a pinch if you do this.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.