Tomato and Egg Salad
Ensalada de Tomate y Huevo
Ingredients
- ¼ cup red wine vinegar
- 4 teaspoons sugar
- Salt
- Freshly ground black pepper
- 2 large hard-boiled eggs each cut into 4 wedges
- 3 medium tomatoes each cut into 4 wedges
- 1 small onion sliced
- 1 tablespoon finely chopped fresh flat-leaf parsley for garnish
Instructions
- Prepare Dressing:
- In a salad bowl, whisk together the red wine vinegar, sugar, a pinch of salt, and a few grinds of black pepper until the sugar dissolves.
- Assemble Salad:
- Add the hard-boiled egg wedges, tomato wedges, and sliced onion to the dressing in the salad bowl.
- Gently fold the ingredients to coat them evenly with the dressing.
- Chill:
- Refrigerate the salad for at least 2 hours to allow the flavors to meld and develop.
- Serve:
- Before serving, sprinkle the chilled salad with finely chopped fresh flat-leaf parsley for a burst of flavor and freshness.
Notes & Wine Advice
This rendition of the classic tomato and egg salad boasts a tangy-sweet flavor profile brought together by the red wine vinegar and sugar combination. It’s a refreshing and delightful salad that doesn’t rely on oil, making it a light and delicious option for any meal.