Traditional recipes

Egg, tomato and Gouda salad recipe

Egg, tomato and Gouda salad recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Salad

This bright and colourful salad is a perfect blend of flavour and freshness. Seasoned with a creamy dressing made with mayonnaise, it is just a right combination for a healthy lunch or side salad dish.

Be the first to make this!

IngredientsServes: 4

  • 30g lettuce, roughly chopped
  • 60g fresh baby spinach
  • 150g cherry tomatoes
  • 2 medium carrots, peeled and grated
  • 2 hard boiled eggs, chopped
  • For the dressing
  • 3 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • 120g mayonnaise
  • salt and pepper, to taste
  • 50g Gouda cheese, grated

MethodPrep:15min ›Ready in:15min

  1. Mix lettuce pieces and spinach and place in a bowl or platter. Mix tomatoes, carrots and hard boiled eggs in a bowl. Spread over green leaves.
  2. In a separate bowl, mix all ingredients for the dressing and whisk until well combined. Sprinkle dressing over salad. Sprinkle grated Gouda cheese on top and serve.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Chopped Egg, Cucumber, and Tomato Salad

You’re going to love this beautiful Chopped Egg, Cucumber and Tomato Salad! It’s amped up with bright cherry tomatoes, diced avocado, jalapenos, curly slices of fresh red onion, English cucumber and a tangy homemade Dijon vinaigrette.


Tomato and Gouda Galette

This, I believe, with my whole heart, is my most favorite thing I’ve made all freaking ding dang year.

And I don’t take those words lightly.

BECAUSE I’M SORRY ARE YOUR EYES SEEING THAT OR NOT?

You know what, why don’t we take this gently.

First of all, you’re looking at it and it’s like, “I can’t make that. It probably has 19 kagillion weird hippie ingredients in it and no.”

But look at that, bunny. ^^^ Jeah.

And, I knoooow I know. I need to learn how to make a pie crust. I’M A HORRIBLE PERSON. Some day this summer I’ll take it on. Probably not.

What makes this galette truly spectacular, aside from the garden-fresh tomato stunners perfectly roasted on top, is the CHEESE. It’s just not any ol’ block of mozzarella or cheddar. It’s Roth’s fabulous 3 Chile Pepper Gouda, and while it rests underneath the shine, it undoubtedly plays a starring role in this.

First up! Let’s sauté an onion. I used half a big white onion, and it was unbelievably perfect in this summery galette. Simply seasoned with dried thyme to give it a boost of savory complexity, it adds that BAD-TO-THE-BONE onion enhancement. I’ll never quit onions.

Also, not sure I’m comfortable with the word enhancement just now.

This is as SIMPLE as simple gets, lovies. You roll out a pie crust, you sprinkle half the cheese on the bottom, you arrange the onions on top, then another even sprANKle of CHAYSE.

Now, I chose (and by chose I meant violently wept as I yanked it from the fridge with glee) Roth’s 3 Chile Pepper Gouda for a couple of reasons. A) heat! It doesn’t rip up your mouth’s life by any means, but it does add a layer of spice to the overall galette, which means yay. B) I couldn’t stop thinking about GOUDA in a caprese-style galette. It’s creamy enough to offer ooze (not booze, guys), but it doesn’t get soppy and slop out of the sides. It holds up, man!

After you’ve sliced and overlapped two medium-sized tomatoes on top of the cheese, fold the outer crust on itself over and over, and voila – galette, babe.

Little bit of egg wash on the crust for shine, and . . .

I literally (<–just kidding. I hate and love the word literally.) cannot.

Would you believe that all it needs is 30 minutes in a hot (hot!) oven?

NOW, the key to this is a tiny bit of post patience. And if you’re like me, that’s literally (<–just kidding) impossible. You need to let the galette REST on the baking sheet for 5-10 minutes, juuuuust to let it set a little bit. And also, it gives the bottom crust time to release from the baking sheet so you don’t destroy that sexy beaut when transferring.

Because we don’t need any more sadness in our life right now.

Garnish with fresh basil and slice her up!

YOU GUYS, I had three slices in less than 20 seconds and I’ve never been more at peace about anything in my life. It is UNBELIEVABLY DELICIOUS.

I cannot express this enough. SUPERBLY DIVINE. The cheese, the heat, the onions, the nearly-blistered tomatoes all cozied up inside a pie crust ARE YOU KIDDING.


Ingredients of Egg Pasta Salad

  • 1/2 cup pasta penne
  • 2 tomato
  • 1 1/2 tablespoon vinegar
  • 1/2 yellow bell pepper
  • 1/4 cup black olives
  • 2 boiled egg
  • 2 gm mozzarella
  • 1 onion
  • 1 cucumber
  • 1/2 teaspoon black pepper
  • 2 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt

How to make Egg Pasta Salad

Step 1

Put a deep-bottomed pan on medium flame, add water in it and bring it to a boil. Add the pasta in the boiling water and add vinegar along with salt in it. Let the pasta cook for about 10-12 minutes. Once the pasta is boiled, turn off the flame.

Step 2

Transfer the boiled pasta in a bowl and add in the chopped tomato, chopped cucumber, finely chopped onion, olives and yellow bell pepper. Mix well all the ingredients and then slice the boiled eggs above the prepared salad. In a small bowl, mix together salt, remaining vinegar, extra virgin olive oil, and black pepper powder.

Step 3

Sprinkle some grated cheese over the salad and pour the vinegar dressing, toss carefully. Enjoy!


Related Video

This is totally amazing. I made it as is and the amount of cheese is fine. wonderful

OK. But way too much cheese. I will make again, but will use less cheese and more tomato.

this may be as good as pizza gets! flavors were perfectly in balance, perfect recipe as written. we cooked it on the grill w/outstanding results. definitely a keeper.

The combined flavors are great! I made this on a lark - I can't say why I wanted to make a dish with ingredients I don't exactly love (radicchio??), but it was delish. Savory and rich, just right for an early fall supper.

This was not bad. We ate it but I will not make it again.

Absolutely wonderful! Definitely used some smoked Gouda and you won't be disappointed.

With such a variety of ingredients, I also thought to myself. "Hmmmm how good could this be?". But we really enjoyed it. Very easy to make. It's not for the faint hearted, "Tuna casserole is my favorite dish." type of guest. But well worth trying and deciding for yourself. I'll make it again.

This pizza is awesome! Looks great as well. Sounded a bit odd to me at first, but turned out perfect! I will make this again and again. THANKS!

I agree that this is a "Radicchiously Good Pizza"! We forgot to buy tomatoes this time but it turned out just as well without them.

If the Boboli pizza crust is replaced by a homemade one, this recipe deserves four forks. The result is VERY nice--it's simple, uses fresh healthy ingredients (except for white flour), isn't boring, and has a great palette of flavors. Great to make this time of year!

This pizza is perfect. I used smoked gouda and I think that intensified the flavor even more. I didn't have time to leave the dressing on for 45 minutes but it still turned out well (I bet it will be better if I did have time!) Like the others, I didn't use Boboli, but prepared pizza dough, which did the job for a quick weekday dinner.

We call this "Radicchiously Good Pizza" . it really is the best. We tried it once with a bit of smoked gouda mixed in as well. The smoked gouda doesn't melt as well, but it was tasty just the same.

I can't say I made my own pizza dough, but it was delicious all the same! I used green jalapeno rather than red, but I doubt it made much difference. Fresh and healthy taste, highly recommended for a quick weekday meal.

I must ditto everyone else's comments -- this was truly delicious. It did sound a little odd at first, and I thought it might not be very pleasing to the eye, but it was actually quite lovely, and the flavors were wonderful. I used a 3-year aged Gouda, and much, much less of it, so as to not drown out the flavors of the "red salad." Also, I definitely agree with using your own dough -- Ialways use my own whole wheat crust I think it really makes a difference in any pizza.

It IS strange sounding and it is AMAZING! There might be a better pizza out there, but if so I don't know what it is. We used our own homemade dough - if you do this make sure you bake it just slightly before putting on the toppings as they are much wetter than what is usually put on a pizza.

Really Good!. This recipe sounded a litle strange on first reading but thanks to a previous reviewer I decided to give it a try. Very glad I did. Fortunately, a local farmer's market has started carrying a huge selectiion of artisan cheeses and I was able to use a full flavored Gouda instead of a bland one - if you have that chance, try it.

This pizza is delicious. I agree with the previous poster's comment about making your own dough. Also, be sure to include the jalapenos -- they really add a nice flavor.

When I first saw this recipe I thought it sounded too strange but after having it at a friend's house I was completely won over. By far the best tasting pizza I have ever had. Now we've been serving it to friends for years to rave reviews. Go the extra mile and make your own pizza dough, you won't regret the effort.


Roasted Tomato and Orzo Salad

This has been a great week for me so far. I am in a very happy and loving mood, not because my life is kind of perfect, but because my mom has come to visit for a few days. Living far from ones parents can be difficult sometimes. The longing and yearning to be close to one another can often be blinding. But when my mom finally gets here, the need to talk to each other and share dreams and inspirations are finally met.

I love sharing my passion to cook with others, but it sure is special to be able to share it with someone like your mother. She has always been very supportive and very interested in what I do! So it was fit to cook us a nice lunch since she made dinner the night before. This recipe of Roasted Tomato and Orzo Salad is so simple, yet so delicious and flavoursome.

It consists of beautiful balsamic roasted cherry tomatoes, perfectly cooked orzo pasta and fresh spring onion to top it off. It is a light yet satisfying lunch, and we ended up drooling at pictures from some of my favorite food bloggers.

This recipe of Roasted Tomato and Orzo Salad can also be served as a side dish at a braai or even with some roasted chicken. It&rsquos a great choice for vegetarians and a fresh alternative for breads or loafs.

This recipe of Roasted Tomato and Orzo Salad can easily be transformed into a Mediterranean dish by adding a few herbs, olives and feta. You can also add grilled veggies for that dose of veggie-mins the possibilities are endless. This is the perfect dish to enjoy with someone special, spending quality time together and sharing visions and ideas for the future. Thanx mom!


Related Video

My family suggested that this recipe go straight to my collection of "Greatest Hits". I didn't read the reviews, and have a cup and a half of oil left over. Hope it will be good on pasta, salads, etc. Our local Whole Foods did not have San Simon, but recommended the smoked gouda everyone else seems to have used. Great recipe! (Even without the chervil, which I forgot.)

The foundation of this recipe is a great idea for a summer salad. I followed earlier recommendations and used less olive oil. I roasted red organic cherry tomatoes. And mixed in smaller, fresh orange cherry tomatoes, Israeli cousous that was sauteed with sliced shallots, and some grilled fresh white corn. Instead of green onions I used chives with the chevril and throw some shredded basil. The smoke gouda was nice, but I think next time I'll try some smoked ricotta salata cheese.

Excellent! Lovely-tasting tomatoes, and the dressing is exquisite!

I've made this quite a few times now and it's always awesome. I've never found St Simon cheese but smoked gouda is perfect anyway. I've tried with both cherry and grape tomatoes and the smaller ones work better. They don't fall apart easily when the final mixture is prepared and they are the right size for a single bite when you get carmelized tomato, a fresh tomato and a piece of cheese all together. Also, 2 cups of oil is overkill unless you plan to use the extra for a salad or something. I put a layer of tomoatoes in the pan and then just cover with olive oil, about 1 cup, and then use all of it in the dressing for this dish.

This recipe is always a winner. Everyone asks for the recipe after serving to friends or family.

I made this for a dinner party last weekend and my foodie friends raved about it! It was difficult to find the San Simon, so I used an aged gouda that had some smokiness to it. It's in my permanent collection.

This salad is exceptional. My friends are asking me when I'm going to make it again. I did substitute the smoked gouda and an excellent balsamic vinegar for the sherry.

These were fantastic. They do need to be tossed very gently when adding the fresh tomatoes to avoid destroying the carmelized ones. Great combination of texture, color and flavor. While the total time is relatively long due to the slow cooking, the actual preparation couldn't be easier.

Terrific flavor. I found that the roasted tomatoes, upon tossing with the fresh tomatoes, totally disintegrated so in the end I had fresh tomatoes floating in a kind of slurry (albeit a tasty slurry). Next time I plan to roast all of the tomatoes, but for a slightly less time so they don't completely come apart.

OMG WOW. These caramelized tomatoes are one of the best things i have ever tasted. I can't wait to make a huge batch of these and jar them away.


Ingredients

  • 3 or 4 large lettuce leaves per person
  • 1” (2:5cm) of cucumber per person, washed and cut into thin slices
  • 1 large hard boiled egg per person, peeled and quartered
  • 1 large tomato per person, washed and cut into wedges
  • 4 fresh chives per person, snipped
  • 1 to 1 ½ tablespoons salad cream
  • 5 or 6 fresh mint leaves per person, roughly chopped if large
  • The petals of 1 marigold flower per person
  • 1 chive flower per person
  • Salt and pepper, to taste

A delightful salad made with fresh eggs, tomatoes, cucumber and mint, as well as being dressed for summer with marigold and chive flowers. This salad is colourful and makes a wonderful luncheon dish as well as being perfect for picnics.


This springy asparagus salad has all of the makings of a perfect Easter or Mother’s Day side dish.

Ingredients

For the Salad

  • 3 large eggs
  • 2 bunches thick asparagus spears, bottom ends trimmed
  • 1 tablespoon minced fresh chives, for garnish

For the Sauce

  • 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 2 tablespoons Dijon mustard
  • 2 tablespoons water
  • 1 tablespoon red wine vinegar
  • Pinch salt
  • A few grinds freshly ground black pepper

Instructions

  1. Place the eggs in a small saucepan and cover with cold water by one inch. Heat over high heat until the water comes to a rapid boil. Remove the saucepan from the heat, cover with a lid and let stand for 14 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to chill. Peel and chop the eggs and set aside.
  2. Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook 3-4 minutes, or until tender-crisp. While the asparagus is cooking, fill a large bowl with ice and water. Transfer the cooked asparagus to the ice bath to stop the cooking process and preserve the bright green color. When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.
  3. For the sauce, mix all of the ingredients together in a small bowl.
  4. To serve, arrange the asparagus spears on individual plates or a platter and spoon the sauce generously over the middle of the spears. Sprinkle the chopped eggs and chives over the sauce.
  5. Note: The nutritional information is calculated with the assumption that between the salted water the asparagus is cooked in and the added pinch of salt, there is approximately 1/2 tsp. added salt in the recipe.

Nutrition Information

Powered by

  • Per serving (5 servings)
  • Calories: 225
  • Fat: 21 g
  • Saturated fat: 4 g
  • Carbohydrates: 4 g
  • Sugar: 2 g
  • Fiber: 2 g
  • Protein: 6 g
  • Sodium: 356 mg
  • Cholesterol: 121 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:


Directions

Crack each egg into a separate bowl without breaking the yolks. Set aside.

Preheat small ovenproof pan and add 1 Tsp. canola oil. Add eggs, and immediately transfer pan to the oven. Cook for about 2-5 minutes, or until eggs reach desired doneness.

In a small bowl add remaining canola oil, lime juice, salt and pepper, and whisk ingredients together to create the dressing. Add avocado, tomato, red onion and cilantro to the dressing and toss.

Remove eggs from oven. Plate salad ingredients first and top with the eggs. Serve.


Watch the video: Έυκολη Σαλάτα με αυγά. Συνταγή με τα πασχαλινά αυγά που περίσσεψαν (May 2022).


Comments:

  1. Dayne

    Probably, I am mistaken.

  2. Megul

    You just visited brilliant idea

  3. Dacian

    I apologize, but in my opinion you admit the mistake. Enter we'll discuss it. Write to me in PM, we will handle it.



Write a message