Tomato Salad with Hard-Boiled Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
2 slices of day-old homemade-style white bread, crusts removed and the bread cut into 1/2-inch cubes |
1/2 tablespoon unsalted butter, melted |
1 tablespoon red-wine vinegar |
1/4 cup extra-virgin olive oil |
2 tomatoes, seeded and chopped |
1/4 cup finely chopped scallion green |
3 kalamata or other brine-cured olives, cut into slivers |
2 hard-boiled large eggs, sliced thin lengthwise |
Directions:
1. In a bowl toss the bread cubes with the butter and salt to taste, spread them in a jelly-roll pan, and bake them in a preheated 375°F. oven for 4 to 6 minutes, or until they are golden. In a bowl whisk together the vinegar, the oil, and salt and pepper to taste until the dressing is emulsified, add the tomatoes, the scallion green, the olives, and the croutons, and toss the salad until it is combined well. Divide the salad between 2 plates and top it with the egg slices.
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