Your Cooking Coach
Show MenuHide Menu

Tomato and Egg Salad with Arugula

September 13, 2009
Spread the love

Tomato and Egg Salad

I was at Whole Foods and the farmer’s market today. Every where I looked, I could see tomatoes in abundance. I mostly buy the cherry or grape tomatoes- they make fabulous sauces and are great to cut in half for sandwiches or salads. Today the orange and green tomatoes were just too tempting and I decided to spend the big bucks to buy the colorful tomatoes. My first thought was to pair them with fresh mozzarella cheese and basil- it’s my husband’s favorite. I wanted to make something different- but couldn’t come up with anything. 

I came home and as dinner time came around- hunger levels were not too high. I thought of tossing the tomatoes with some salt and eating them as a meal- but then as I was putting the eggs in the fridge- egg salad came to mind. 

I boiled a few eggs and cut the tomatoes. I added mayonnaise and dijon mustard to the mix. Some salt, lemon juice and pepper finished it off. I asked my husband to bring some thyme from the back yard for the salad.  I always like a little burst of sweetness in my salad- currants came to mind. 

I dressed the arugula simply with lemon juice, olive oil, salt and pepper. The tomato and egg salad was served on arugula with a garnish of currants. It was simply delicious- a whole meal with greens, protein and fabulous tasting tomatoes. It was a perfect end to the day.

  • 2-3 large heirloom tomatoes, cut into ½ inch pieces
  • 4 eggs, full boiled, peeled and cut into ½ inch pieces
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • Salt
  • Pepper
  • Juice of half a lemon
  • 2 teaspoons fresh thyme

Add the tomatoes and eggs in a mixing bowl. Add the mayonnaise, mustard, salt, pepper, lemon juice and fresh thyme. Mix well careful not to break the tomatoes. Keep aside.

  • 4 cups baby arugula
  • Salt
  • Pepper
  • Juice of half a lemon
  • Drizzle of extra virgin olive oil, about a tablespoon
  • 2 tablespoons currants

In a large platter, add the arugula. Drizzle the olive oil and lemon juice. Add the salt and pepper and toss the greens. Add the egg and tomato mixture on top. Garnish with the currants and serve.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *