Salad · Argentinian

Ensalada Criolla con Huevo y Aceitunas (Tomato, Egg and Olive Salad)

Name: Ensalada Criolla con Huevo y Aceitunas (Tomato, Egg and Olive Salad)
Total time: 20 min
Yield: 4
Cuisine: Argentinian
Ingredients: 4 ripe tomatoes; 1 red onion, finely sliced; 1 green pepper, sliced; 4 large eggs; 50 g pitted green olives; 1 tbsp red wine vinegar; 3 tbsp extra virgin olive oil

20 min Serves 4 ~249 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeKid-friendlyVegetarian

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Ingredients

4 ripe tomatoes
1 red onion, finely sliced
1 green pepper, sliced
4 large eggs
50 g pitted green olives
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil

Nutrition (per serving)

Calories: 249 kcal
Protein: 10.4 g
Carbohydrate: 7.6 g
of which sugars: 6.2 g
Fat: 19.1 g
of which saturates: 4 g
Fibre: 2.9 g
Salt: 0.75 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Boil the eggs for 8 minutes, then cool, peel and quarter.
2
Slice the tomatoes and arrange on a platter with the red onion and green pepper.
3
Whisk the red wine vinegar with the olive oil and a pinch of salt and drizzle over.
4
Scatter with the quartered eggs and green olives to serve.

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