Soft-Boiled Egg and Cherry Tomato Salad
Description:
A vibrant, protein-rich salad that combines the creaminess of soft-boiled eggs with the fresh, juicy sweetness of cherry tomatoes. Tossed with a light vinaigrette and garnished with herbs, this salad is perfect as a light lunch, side dish, or brunch favorite. Simple, satisfying, and packed with nutrients.
Ingredients:
For the Salad:
4 large eggs
1½ cups cherry tomatoes (halved)
1 cup mixed greens or arugula (optional)
¼ small red onion, thinly sliced
1 tablespoon chopped fresh basil or parsley
Salt and black pepper to taste
For the Vinaigrette:
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (or lemon juice)
1 teaspoon Dijon mustard
½ teaspoon honey (optional)
Pinch of salt and pepper
Instructions:
Soft-Boil the Eggs:
Bring a pot of water to a gentle boil.
Carefully lower the eggs into the water and boil for 6½ to 7 minutes for soft yolks.
Remove and place eggs immediately into an ice water bath for 5 minutes. Peel carefully.
Prepare the Vegetables:
While eggs cool, halve the cherry tomatoes and slice the onion.
If using greens, rinse and pat them dry.
Make the Dressing:
In a small bowl or jar, whisk together the olive oil, vinegar (or lemon juice), Dijon mustard, honey, salt, and pepper.
Assemble the Salad:
In a serving bowl, combine tomatoes, onions, and greens.
Drizzle with the vinaigrette and toss gently.
Cut the soft-boiled eggs in halves or quarters and place on top.
Sprinkle with herbs, salt, and cracked pepper.
Serve immediately.
Prep and Cook Time:
Prep time: 10 minutes
Cook time: 7 minutes
Total time: ~17 minutes
Servings: 2
Nutritional Info (Per Serving):
Approximate values:
Calories: 210–250 kcal
Protein: 10–12g
Fat: 18–20g
Carbohydrates: 6–8g
Fiber: 2g
Sugars: 4g
Cholesterol: 190mg
Sodium: 220mg
Note: Nutrition varies based on portion size and dressing quantity.
Frequently Asked Questions (FAQs):
Q1: Can I make this salad ahead of time?
A: You can prep the components ahead, but for best texture, assemble just before serving. Store soft-boiled eggs in the shell and peel when ready.
Q2: What else can I add to this salad?
A: Try avocado slices, toasted nuts, feta cheese, or cucumber for more flavor and texture.
Q3: Can I use a different dressing?
A: Absolutely! A yogurt-based dressing, lemon tahini, or simple olive oil and lemon also work well.
Q4: Are soft-boiled eggs safe to eat?
A: Yes, if they’re cooked properly and consumed soon after. Use fresh, high-quality eggs.
Q5: How do I make the yolk runnier or firmer?
A: For runnier yolks, cook for 6 minutes; for slightly firmer (jammy) yolks, go for 7–8 minutes.
Let me know
if you’d like a printable version, photo inspiration, or a variation like adding grains or protei