#egg cucumber tomato and feta salad recipe
On this warm and beautiful Easter Monday, here’s a bright and colourful Egg, Cucumber, Tomato and Feta Salad. It is delicious and light, so you can still indulge in your chocolates for dessert! Have a good one!
Ingredients (serves 1):
- ½ teaspoon coarse sea salt
- 1 large egg
- 2 cups freshly picked Mesclun or lettuce, rinsed
- ¼ large cucumber, rinsed
- ½ small orange or yellow bell pepper
- 2 large, ripe cherry tomatoes (or 4 small), rinsed
- 1 small Green Onion
- 1 ½ tablespoon Lemon Dressing
- 15 grams/½ ounce Feta cheese
Bring a small saucepan filled to three-quarters of waterto the boil. Add coarse sea salt, stirring until dissolved. Gently plunge in the egg, and cook, for 7 minutes.
Meanwhile, roughly chop Mesclun and arrange into serving plate.
Cutcucumberinto slices, and halve those slices. Cut bell pepper into thin strips. Cut cherry tomatoes into quarters (or halves if they are small). Scatter cucumber slices, bell pepper stripsandcherry tomato quarters over the Mesclun.
Finely slice Green Onion, and sprinkle all over the salad, saving a little of the chopped green part.
Drizzle generously with a tablespoon of the Lemon Dressing.
Once the eggis boiled, plunge it in a bowl of cold waterwithice cubes, to stop cooking and cool slightly. Peel the eggand cut it in half.
Placeboiled egg halves onto the salad. Crumble Fetaall over, and drizzle with remaining Lemon Dressing. Finally, sprinkle with reserved chopped Green Onion.
EnjoyEgg, Cucumber, Tomato and Feta Salad immediatlely.
