Summer salad with green beans, cherry tomatoes, and hard-boiled eggs, creamy yogurt dressing
Sometimes, to transform a simple side dish into a complete and satisfying main course, just a little is needed.
Starting from the fresh and delicious base of green beans and tomatoes, I added an ingredient that, in addition to making it richer, makes it the perfect meal for the summer: hard-boiled eggs.
Their creamy texture perfectly matches the crunchiness of the green beans and the juiciness of the cherry tomatoes, creating a balance of flavors and textures that you will never tire of.
But the real magic touch is the dressing!
If last time we played with the freshness of lemon, today I propose a creamy and delicate sauce based on yogurt and mustard.
A velvety dressing that coats every single ingredient without covering it, giving a slightly acidic and spicy note that balances perfectly with the sweetness of the cherry tomatoes and the delicacy of the eggs.
This salad is proof that a healthy dish can also be extraordinarily tasty.
It’s ideal for a light lunch, a carefree dinner, or to bring to work for a healthy lunch break.
It will surprise you with its simplicity and its ability to satisfy you with taste.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 129.59 (Kcal)
- Carbohydrates 15.82 (g) of which sugars 12.84 (g)
- Proteins 6.66 (g)
- Fat 5.26 (g) of which saturated 1.71 (g)of which unsaturated 0.74 (g)
- Fibers 3.76 (g)
- Sodium 139.37 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients SUMMER SALAD WITH GREEN BEANS
- 14 oz green beans
- 11 oz cherry tomatoes (or grape tomatoes)
- 2 eggs
- 4.4 oz Greek yogurt
- 1 tsp mustard
- 1 tbsp extra virgin olive oil
- to taste salt
- herbs (chopped dill or basil)
- 1 pinch pepper (optional)
Tools
- Food scale
- Pot
- Colander
- Small bowl
- Salad bowl
Recipe SUMMER SALAD WITH GREEN BEANS cherry tomatoes and eggs
In a pot, boil cleaned green beans in salted boiling water for about 10-15 minutes. Drain and immediately cool them in ice water. In another pot, boil the eggs for 8 minutes. Once cooked, run them under cold water, peel, and cut them into wedges.
In a small bowl, combine Greek yogurt, mustard, and olive oil. Mix with a whisk or fork until smooth and homogeneous. Add salt, pepper, and chopped herbs.
In a large bowl, combine the green beans, halved cherry tomatoes, and the hard-boiled egg wedges.
Pour the creamy dressing over the salad and gently mix to distribute it evenly. Serve immediately to best enjoy the freshness of the ingredients.
NOTES ON INGREDIENTS AND SUBSTITUTIONS
Eggs: To achieve a perfectly firm yet not grainy yolk, the ideal cooking time is 8 minutes from boiling.
Dressing: For a lighter touch, you can use low-fat yogurt. For an extra flavor note, add a pinch of sweet paprika.
Herbs: Dill and basil pair perfectly with this dressing. If you prefer, you can use chopped chives.
Storage
The salad can be stored in the refrigerator for a maximum of 1-2 days. I recommend preparing the dressing separately and adding it to the salad only when serving, to prevent the vegetables from becoming too soft.
Alternatives and Variants
Addition of tuna: To make it an even richer main course, add some well-drained canned tuna.
With cheese: Add cubes of feta or shavings of salted ricotta for a savory touch.
Vegan version: Replace Greek yogurt with a plant-based alternative and eggs with cubed tofu or pre-cooked chickpeas.
Usage and Pairings
This salad is a perfect main dish for a light lunch or dinner. It pairs wonderfully with a dry white wine, such as a Sauvignon Blanc, or with a light beer.
FAQ (Questions and Answers)
1. Can I prepare the dressing in advance?
Absolutely yes. You can prepare the dressing and store it in an airtight jar in the refrigerator for 2-3 days.
2. How do I cook hard-boiled eggs without them cracking?
To prevent the shell from cracking, add a pinch of salt or a teaspoon of vinegar to the cooking water.
3. Can I use frozen green beans?
Sure, in this case, you can cook them directly in boiling water, following the times indicated on the package.
