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🥗 Colorful Salad with Olives, Tomatoes, and Eggs

276 kcal · 30 min · 4 servings

Ingredients

• 1 head Iceberg lettuce
• 4 eggs
• 250 g cherry tomatoes
• 100 g green olives (pitted)
• 1 shallot
• 4 tbsp white balsamic vinegar
• 6 tbsp olive oil
• 1 pinch sugar
• salt
• pepper (from the mill)
• parsley (for garnish)

Instructions

1. 1. Wash the salad leaves thoroughly.
2. 2. Remove tough stems and tear the salad into bite-sized pieces.
3. 3. Let the salad drain well in a sieve.
4. 4. Boil the eggs until the whites are set but the yolk is still runny.
5. 5. Shock the boiled eggs immediately with cold water.
6. 6. Peel the cooled eggs.
7. 7. Cut the eggs into six equal pieces.
8. 8. Wash the tomatoes.
9. 9. Cut the tomatoes into quarters.
10. 10. Drain the olives in a sieve.
11. 11. Peel the shallot.
12. 12. Mince the shallot very finely.
13. 13. Mix the shallot with balsamic vinegar and olive oil.
14. 14. Season the dressing with sugar, salt, and pepper.
15. 15. Arrange the prepared salad on the plates.
16. 16. Place the tomatoes and eggs on the salad.
17. 17. Drizzle everything with the prepared dressing.
18. 18. Garnish the salad with fresh parsley.
19. 19. Serve the salad immediately.

Nutrition per serving

• kcal: 276
• Protein: 8 g · Fett/Fat: 24 g · Carbs: 7 g