The salad with boiled eggs and grilled zucchini is a light and fresh dish to prepare for the summer season. Accompanied with multigrain bread or rye bread toasted, it is a complete and healthy meal. Moreover, it is also a very quick dish to prepare; while the boiled eggs cool down to be peeled, we prepared the grilled zucchini, sliced thin with a mandoline, are perfect to add to salads.
Check out other recipes with eggs:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 eggs
- 2 zucchini
- 8 cherry tomatoes
- 3.5 oz fresh lettuce
- 2 tbsps Taggiasca olives
- tbsps extra virgin olive oil
- salt
- pepper
- 1 sprig parsley
Tools
- 1 Bowl
- 1 Pot
- 1 Grill Plate
- 2 Plates
- 1 Knife
- 1 Mandoline
Steps
Bring water to a boil in a saucepan. Once boiling, add the eggs and cook for 7 minutes.
Remove the eggs from the pot and let them cool.
Meanwhile, slice the zucchini thinly with a mandoline.
Preheat a grill plate and grill the zucchini. Let them cool.
Peel the eggs and cut them in half.
Wash the cherry tomatoes and parsley.
Cut the cherry tomatoes in half or quarters if too large, and chop the parsley.
In a bowl, season the lettuce, cherry tomatoes, and zucchini with oil, salt, and pepper.
Transfer the salad to two plates.
Add the eggs and season with oil, salt, and pepper.
Finally, garnish with Taggiasca olives and parsley.
Tips
It is recommended to consume it the same day.
You can add chopped nuts like almonds or pistachios for a crunchy note.
Salad Recipes
Cuttlefish Salad with Celery and Cucumber
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