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
Baked Carrot Cake Doughnuts with Pineapple Cream Cheese Frosting
Rustic Egg Salad
Ingredients
- 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
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.
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Beautiful presentation! So simple and delicious. Pinned!
Taste great, easy to make, and usually I have all the ingratiate in my kitchen !
Kate,
How delicious! I’m with your Grandma, I don’t eat fresh tomatoes this time of year, though I don’t have any dried peppers to sub in. This salad seems perfect for CSA pick up nights, when I’m busy sorting and processing veggies, and sometimes I’ve got to use up eggs to return the carton to the farmers.
Thanks!
I love the addition of egg to this. Your photos are just stunning.
This is so simple, yet so beautiful! I love dishes like this, I could seriously enjoy this all week long:-) Hugs, Terra
I could eat this all day long!!
Gorgeous, Kate!
This is such a beautiful salad. I love the colors and the textures. Your photos are so beautiful. I’m going to make this with all of those hard boiled eggs I’ve got! 🙂
Thank you! 🙂
This looks delicious! I’m going to try it to use up some hardboiled eggs!
Gosh, those colors are simply amazing. I could really dig into this egg salad. 🙂 Have a wonderful Easter Holiday. 🙂
I love everything about your salad Kate! Thanks for sharing and just love the photos too. Have a great weekend:)
This is a happy lunch for me, and the type of thing I make all the time for myself. It´s nothing but it´s amazing. Gorgeous presentation Kate!
Simple yet o so good! Love, love, love. 🙂
Egads, I always loved egg salad, so the idea of doing it with big old planks of bread sounds like heaven. I’d probably take your Grandma’s peppers instead of tomatoes route though, love me some peppers!
Love your presentation and that basil dipping oil, yum! Happy Easter, Kate!
Well the good thing about celebrating Easter a couple weeks after the rest of us is that you get a lot of great ideas from everyone right now! Love this egg salad.
A blessed Easter to you also and Praise be to God for JESUS! How hopeless we’d be without Him! Your egg salad looks fabulous!
This is my kind of food and like Valerie, I like the name, too.
Happy Easter, Kate!
Oh, this looks scrumptious! I like the name “Villager’s Salad,” it sounds rustic, and cosy. 🙂
Oh, just hand me that plate and call me happy. It looks amazing. Happy Easter to you, my friend.