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Recipe details
Hard-Boiled Egg, Feta, and Tomato Salad Plate
Chilled hard-boiled eggs served with feta and a simple chopped tomato and onion salad dressed with olive oil.
≈ 122 kcal/100 g · ≈ 414 kcal/serving
25 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large eggs2 pcs
crumbled feta cheese40 g
medium tomato, chopped150 g
small onion, sliced35 g
olive oil15 ml
salt1.5 g
Cookware and utensils
saucepan
bowl
knife
serving plate
Directions
01
Cover the eggs with water in a saucepan.
Products
large eggs — 2 pcs
Action
cover
Time
1 min
Temperature
cold water
02
Bring the water to a full boil.
Products
No products at this step
Action
boil
Time
8 min
Temperature
boiling
03
Cool the eggs in cold water.
Products
large eggs — 2 pcs
Action
cool
Time
5 min
Temperature
cold water
04
Peel and halve the eggs.
Products
large eggs — 2 pcs
Action
halve
Time
3 min
Temperature
cool
05
Toss the tomato, onion, olive oil, and salt in a bowl.
Products
medium tomato, chopped — 150 g; small onion, sliced — 35 g; olive oil — 15 ml; salt — 1.5 g
Action
toss
Time
2 min
Temperature
room temperature
06
Place the eggs, salad, and feta on a serving plate.
Products
large eggs — 2 pcs; medium tomato, chopped — 150 g; small onion, sliced — 35 g; crumbled feta cheese — 40 g
Action
plate
Time
1 min
Temperature
cool or room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available