The quick summer salad is a fast dish, perfect for those times when it’s too hot and we don’t feel like cooking.
It can be prepared in advance and dressed just before eating… a dish that my husband loves very much, I often prepare it for him in the evening when he comes home late from work.
In summer we are always looking for quick and fresh dishes, partly because we don’t feel like cooking and partly because just the thought of turning on the stove or the oven deters us from cooking elaborate dishes.
Boiled eggs are the most time-consuming part, but then you can just run them under cold water, peel them, and put them in the fridge.
I look forward to your photos if you recreate this or other recipes on my blog, and if you like, I’ll feature your photos on my Facebook page with your name.
Approx. 285 Kcal per person
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for the Quick Summer Salad
- 2 cucumbers
- 2 salad tomatoes (large)
- 1/2 onion (large)
- 7.05 oz green or mixed salad
- 3 eggs (medium)
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste vinegar
Preparation of the Quick Summer Salad
First, prepare a pot for the eggs, add water, heat it, and as soon as the water starts bubbling, put in the eggs and let them boil for about 18 minutes.
Once cooked, run them under cold water and perhaps leave them immersed in cold water, changing it often, they will cool quickly.
Peel the eggs and put them whole in the fridge while you prepare the salad.
In a large bowl, cut the previously washed tomatoes into wedges, slice the onion, peel and slice the cucumbers, dress with oil, salt, and a little vinegar.
Now add the boiled eggs, cutting each into 4 wedges, place them on the salad, dress with a little salt, oil, and a dash of vinegar.
Serve the salad and enjoy your meal.
