Tomato & Egg Salad

Tomato crops are starting to come in thanks to these last couple weeks of heat. Nothing says “I Love You” like a juicy, red, ripe tomato. There are so many ways to prepare and use tomatoes, the ways are endless, so below are just a few ideas…

~ slice tomatoes & sprinkle with quality olive oil, salt, pepper and fresh herbs

~ caprese salad – sliced tomatoes, fresh mozzarella, fresh basil, balsamic vinegar

~ grilled tomatoes with melted cheese of choice

~ pico de gallo – chopped tomatoes, chopped white onion, cilantro, fresh lime juice

For today’s recipe, we have a simple yet sophisticated salad.

{Tomato & Egg Salad}

~ 4 eggs, hard boiled

~ 3-4 tomatoes, quartered

~ 1 cucumber, sliced thin

~ 1/2 cup black olives, halved

~ 1 cup fresh greens

~ 2 tablespoons olive oil

~ 2 tablespoons red wine vinegar

~ salt & pepper to taste

{Instructions}

Place 4 eggs in a small sauce pan and fill with luke warm water. Bring eggs to a boil and cook for 8-10 minutes. While the eggs are boiling place the tomatoes, cucumber, olives and greens in a bowl.

Once eggs are cooled, peel and quarter. Add to the salad bowl.

In a small bowl combine olive oil, vinegar and salt & pepper. Whisk until combined. Add to the salad and toss until fully mixed together.