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Sundried Tomato and Egg Salad (Gluten Free, Dairy Free)
Cooking Method
Stove Top
Cuisine
British
Courses
Light Bites
Difficulty
Beginner
Time
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings
2
Best Season
Summer
Ingredients
4
eggs
mixed salad leaves
handful of cherry tomatoes
half cucumber
(sliced)
2
tbsp
sundried tomatoes
For the dressing:
1
tbsp
olive oil
1
tbsp
balsamic vinegar
salt and pepper for seasoning
Instructions
Place the eggs in small pan of water
Bring to the boil and cook for 6 minutes
Shell the eggs and then slice in half longways
Whisk together the olive oil and balsamic vinegar to form the dressing, season to taste
Toss the leaves, tomatoes and cucumber in the dressing
Place the salad into two bowls and top with the eggs and sundried tomatoes