Difficulty: Beginner Prep Time 10 min Cook Time 5 min Total Time 15 mins
Servings: 2
Best Season: Summer


For the dressing:


  1. Place the eggs in small pan of water
  2. Bring to the boil and cook for 6 minutes
  3. Shell the eggs and then slice in half longways
  4. Whisk together the olive oil and balsamic vinegar to form the dressing, season to taste
  5. Toss the leaves, tomatoes and cucumber in the dressing
  6. Place the salad into two bowls and top with the eggs and sundried tomatoes
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