Description

This Chopped Egg and Cucumber and Tomato Salad is a light, refreshing, and nutritious dish combining crunchy cucumbers, juicy tomatoes, and tender chopped eggs. Tossed in a tangy apple cider vinegar dressing and accented with fresh parsley, this salad is perfect as a simple lunch, a vibrant side, or a healthy snack. Easy to prepare and highly customizable, it offers a delightful burst of freshness and wholesome flavors in every bite.

Ingredients

Scale

Vegetables and Protein

2 medium fresh cucumbers, chopped into bite-sized pieces
3 ripe tomatoes, diced evenly
4 hard-boiled eggs, chopped into chunks
2 tablespoons fresh parsley, finely chopped

Dressing

3 tablespoons apple cider vinegar (natural)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Optional Add-ins

1 tablespoon toasted sunflower or pumpkin seeds for crunch
1 cup baby spinach or arugula
Pinch of red pepper flakes or 1 teaspoon spicy chili oil
1 tablespoon fresh dill or basil, in place of parsley
¼ cup crumbled soft plant-based feta (plant-based)

Instructions

Prepare the Vegetables: Wash the cucumbers and tomatoes thoroughly. Chop the cucumbers into small, bite-sized pieces and dice the tomatoes evenly to ensure balanced flavor in each bite. Place them into a large mixing bowl.
Hard-Boil and Chop Eggs: Place eggs in boiling water and cook for 9 to 12 minutes until firm. Cool the eggs under cold running water or in an ice bath, then peel. Chop the eggs into chunks similar in size to the vegetables and gently fold them into the mixing bowl.
Make the Dressing: In a small bowl, whisk together apple cider vinegar, olive oil, salt, and freshly ground black pepper until well combined. This bright, tangy dressing enhances the salad’s fresh flavors.
Combine and Toss: Pour the dressing over the chopped eggs, cucumbers, and tomatoes. Add the finely chopped fresh parsley and toss gently until all ingredients are evenly coated with the dressing and herbs.
Chill and Serve: Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled for the freshest and most refreshing experience.

Notes

Use firm cucumbers and ripe tomatoes to ensure maximum crunch and juiciness.
Keep vegetable and egg pieces bite-sized but not too small to maintain texture and avoid a mushy salad.
Season with salt and pepper after combining all ingredients to prevent drawing out too much moisture prematurely.
Chill the salad before serving to enhance flavor fusion and freshness.
Prepare the dressing just before tossing to keep its vibrant and zesty character.
Store leftover salad in an airtight container in the refrigerator for up to two days; keep dressing separate if possible.
Do not freeze as cucumbers and tomatoes lose texture when thawed.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Appetizers
Method: No-cook
Cuisine: International

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 3g
Sodium: 250mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 8g
Cholesterol: 185mg

Keywords: egg salad, cucumber salad, tomato salad, healthy salad, easy salad, vegetarian salad, light lunch, fresh salad, apple cider vinegar dressing