Rustic Egg Salad

Today, for many of you, it is Good Friday, and I would like to wish those celebrating a Happy Good Friday, a day to remember Our Savior who died on the cross for us.

As some of you may remember, since I have discussed it many times before, I am Macedonian Orthodox, and we celebrate Easter just a few weeks after most of the world. This year Easter, for us, falls on May 5th. Thus, Lenten season has just begun for us and I’m already starving! Just kidding… A diet of raw veggies and rice cakes is awesome!! 😉

Thinking about Easter and what I could share with you, I thought about this Rustic Egg Salad that my Grandma used to make for us on Easter Day to use up some of the colored, hard boiled eggs.

This is a very simple salad, a villager’s salad, as she called it, because it requires only a few very simple ingredients; crunchy, toasted bread, hard boiled eggs, tomatoes, green onions, some soft cheese, and a drizzle of olive oil. Simple, yet incredibly delicious and comforting.

I should mention that in place of the tomatoes, she would use dried red peppers because fresh, homegrown tomatoes weren’t available until much, much later. However, I really, really like it with big, juicy cherry tomatoes.

Also, because I am a sucker for infused olive oil, I dressed it with Basil Parmesan Dipping Oil. MMMM! The wonderful people from Pastamore sent me a bottle, and I could not have been happier. It is so, so good! If interested, you can find them on Twitter, say hello, and tell them I sent you. 🙂

Happy Easter to you all! I hope you have a wonderful Easter weekend!

ENJOY!

Other Easter inspired recipes:

Dying Easter Eggs

Easter Rice Crispy Treats

Braided Butter Cookies

Baked Carrot Cake Doughnuts with Pineapple Cream Cheese Frosting

Rustic Egg Salad

Katerina | Diethood

Rustic Egg Salad made with crunchy, toasted bread, hard boiled eggs, tomatoes, green onions, soft cheese, and a drizzle of olive oil - Simple, yet incredibly delicious and comforting.

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Servings : 4

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Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Ingredients

  

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• ▢ 4 long slices Italian Bread , each slice cut in half
• ▢ 2 tablespoons butter , room temperature
• ▢ 1 clove garlic, cut in half
• ▢ 1/2 cup basil pesto
• ▢ 4 hard boiled eggs , cut lengthwise into fourths
• ▢ 6 cherry tomatoes , halved
• ▢ 1 cup soft cheese, cut up into pieces, or crumbled (you can use fresh mozzarella, feta cheese, or goat cheese)
• ▢ salt and freshly ground pepper , to taste
• ▢ 1/2 tablespoon Olive oil
• ▢ 1/2 tablespoon balsamic vinegar
• ▢ 2 green onions , sliced into rounds, light green and white parts only

Instructions

 

• Preheat oven to 425F.
• Coat one side of each bread slice with butter and rub with the garlic. 
• Place the bread slices on a foil-lined baking sheet, butter side down.
• Toast for 4 minutes, or until the bread just begins to turn golden brown.
• Place sliced bread, buttered side up, on a serving plate.
• Over each slice of bread, spread a tablespoon of basil pesto, if using.
• Arrange sliced eggs, tomatoes, and cheese on top of each slice.
• Season with salt and pepper.
• Drizzle with olive oil and balsamic vinegar.
• Garnish with green onions and serve.

Nutrition

Calories: 342 kcal | Carbohydrates: 13 g | Protein: 10 g | Fat: 27 g | Saturated Fat: 14 g | Cholesterol: 232 mg | Sodium: 281 mg | Potassium: 217 mg | Fiber: 1 g | Sugar: 8 g | Vitamin A: 1000 IU | Vitamin C: 6.9 mg | Calcium: 60 mg | Iron: 1.4 mg | Net Carbs: 12 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer, Salads

Cuisine: Italian, Mediterranean

Keyword: easter recipes, egg salad, tomatoes

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